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Sfheir importance in the 
poultry Sndustry. 



FULLY ILLUSTRATED. 




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PRICE, FIFTY CENTS. 



GREATEST PODLTRT BOOK EYEH COPILED 

It Is the greatest because it is the most up-to-date, the most practical, the best 

illustrated, and is contributed to by the most expert authorities in 

the world. The title of this great work is, 

Artificial Incubating 
and Brooding 

The first edition of this book, consisting of 10,000 copies, is now ready for the 
public. It contains ONE HUNDRED AND FORTY pages of the size of this. It con- 
tains OVER ONE HUNDRED illustrations, among the number being EIGHT FULL- 
PAGE DESIGNS of modern, copyrighted brooder-houses, etc. It contains full and 
complete instructions on the use and abuse of incubators, from one machine up to fifty, 
on how to house, care for and feed chicks and ducklings all the way from a hundred 
or two up to several thousand. It tells the man or woman on the farm, in the village 
or in the city, how to start right in hatching and raising chickens and ducks by arti- 
ficial means and (what is more important!) how to GO RIGHT after a start is made- 

THE CONTRIBUTORS TO THIS BOOK MAKE IT GREAT! 

Scan this partial list and you will at once realize the value of this work : 




T. L. CAMPBELL, West Elizabeth, Pa., inventor of the Eureka 
Incubator and an experimentor and writer of thirty years' experience. 

JAMES RANKIN, South Easton, Mass., inventor of the Monarch Iucu- 
bator, the author of several poultry books and the father of Pekin Duck 
culture in America. 

A. F. HUNTER, South Natick, Mass., editor of Farm-Poultry, and 

Sroprietor of Cleft-Rock Poultry Farm, a man who for years past has 
atched and raised several hundred chickens every season by the use of 
incubators and brooders. 

MICHAEL K. BOYER, Hammonton. New Jersey, editor of A Few 
Mens and author of several popular poultry books, including "A Living 
from Poultry", and "Broilers for Profit." 

E. O. ROESSLE. Albany, N. Y., proprietor of Heslach Poultry Farm 
and editor of the poultry department of Country Gentleman, a poultry 
writer par excellence. 

A. F. COOPER, Homer City, Pa., of the Prairie State Incubator Com- 
pany, unquestionably one of the best-posted men in the field to-day. 

FRANK FOY, Des Moines, la., superintendent of the Hatching- and 
Experimental departments of the Des Moines Incubator Company, manu- 
facturers of the Successful Incubators and Brooders. 



G. A. McFETRIDGE, Bound Brook, New Jersey, Inventor of the Star 
Incubator, and author of the book "Poultry" and other books. 

CHAS. A. CYPHERS, Wayland, N. Y., inventor of the Cyphers Incu- 
bator and of the Cyphers mammoth 20,000-egg size incubator located at 
Stroudsburg, Pa., also author of "Incubation and its Natural I<aws." 

JOHN W. MYERS, Quincy, 111., president of the Reliable Incubator 
and Brooder Company, who has devoted the past ten years to the problem 
of successful incubating and brooding by artificial means. 

E- W. ANDREWS, Elmira, N Y., inventor of the Universal Incubator, 
with sixteen years' actual experience in hatching and raising poultry S>y 
artificial means. 

E. F.HODGSON, Dover, Mass., inventor of the Peep-O'Day Incubator 
and Brooder, and for several years a careful investigator along pract 
lines. 

GEORGE H. POLLARD, South Attleboro, Mass., proprietor of o 
the largest exclusive poultry farms in New England — the man who ra: 
5,000 ducks for market during one season on two acres of land, all by 
artificial means. 

A. J. HALLOCK, Speonk, Long Island, New York, proprietor of the 
Atlantic Duck Farm, where from 15,000 to 16.000 ducks per year have 
been raised every season for years past, solely by artificial meaus. 



HERE ARE A FEW SAMPLE CHAPTER HEADINGS. 

(There is not room on this page to publish to exceed ONE-TENTH of the main chapter headings in the book.; 



NATURAL LAWS OF INCUBATION. 

By Chas. A. Cyphers, a semi-scientific treatment of the laws and 
conditions governing both Natural and Artificial Incubating, 
explaining in popular terms how these laws and conditions must 
be met in order to achieve the maximum of success. 

USE AND ABUSE OF INCUBATORS. 

By J. L. Campbell, a treatise on the use and abuse of fncubators, 
with the best methods of operating incubators to get the best 
results, both in hatching and in raising the chicks afterward. 

INCUBATORS ON THE FARM. 

By G. A. McFetridge, setting forth (with original illustrations) 
what can be done with incubators and brooders on the ordinary 
farm, and how to do it. 



HATCHABLE EGGS— HOW TO GET THEM. 

By M. K. Boyer, explaining the Importance of having good, vlg. 
orous breeding stock — proper housing, mating, feeding and gen- 
eral care. 

BREEDING STOCK— INCUBATING— CHICKS. 

By Major Roessle, treating of the care of breeding stock to obtain 
the highest percentage of fertile eggs — The incubator not a mys- 
tery, but a practical success — How to brood the chicks and what 
to feed them. 

BROODING, COOPING AND FEEDING CHICKS. 

By A. F. Hunter, a fully illostrated article telling in detail how to 
brood, coop and feed incubator-hatched chicks, as practiced with 
success on Cleft-Rock Farm. 



THESE ARE BUT SAMPLES. The many others are just as good. Besides a large number of original articles written 
and fully illustrated expressly for this book, there are several pages of interesting and valuable matter, written by the editor of 
the Reliable Poultry Journal. Taken all in all this book is just what we claim for it, "the greatest poultry book ever compiled." 

Price, Sent Postage Paid, Only 50 Cents. 

The motto of this company is, "Whatever the Reliable Poultry Journal Publishing Company sends out is worth the price." 
If this book, on receipt of it, is not satisfactory, it can be immediately returned and we will promptly refund the money. 



Address, 



RELIABLE POULTRY JOURNAL PUBLISHING CO., 

INCORPORATED.'; QUINCY. ILL., U. S. A. 




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A VALUABLE 
COLLECTION OF 
ARTICLES ON 



BREEDING, 

REARING, ^ 

FEEDING, 
HOUSING and / 

MARKETING 



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CONTRIBUTED TO BY THE BEST AUTHORITIES IN AMERICA. 



FULLY ILLUSTRATED. 
PRICE 50 CENTS. 



Copyright May 15,. 1900, by 

The Reliable Poultry Journal Publishing Co. 

quincy, illinois. 



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THE FIELD IS YET UNFILLED WITH DUCKS AND GEESE. 



The Market is Extensive and the Breeders Comparatively Few— The Field for Intelligent Effort is Wide and 
the Investment Required is Comparatively Small, hut "there Must he a Head to the Firm." 




O LITTLE has been written about ducks and geese 
compared with that relating to the hen and her 
mate that people are apt to think this branch of 
the poultry trade unimportant. When breeders 
of fowls realize that ducks and geese are much 
less liable to disease and other troubles, and yet are equally 
remunerative, it is probable that the breeding of these water 
fowl will become more general. There have been few pub- 
lications devoted exclusively to ducks and geese, probably 
because there are comparatively few persons engaged in this 
remunerative branch of the poultry industry. These promi- 
nent few are making money, no doubt of it, and it is our in- 
tention to present some facts in this connection to our read- 
ers. In no business or profession is so much valuable infor- 
mation freely given as in poultry raising. Men give of their 
best knowledge, Dot stopping to consider whether or not 
competitors will thereby be created. 

If it has been decided to breed ducks or geese, a thor- 
ough study of this book will not only place the beginner 
upon the right path, but will assist him to overcome the ob- 
stacles to be met. There are difficulties; if there were none, 
the business would not be so remunerative to the thousands 
who will yet derive an income from poultry. 

There are few farms without some ducks and geese, be- 
cause they can be kept in small numbers with little trouble, 
and there are few breeders who properly understand the 
care of them, yet even these make it pay in their small way. 
Of course, through a lack of knowledge, they are missing 
much wealth that might be devoted to the swelling of their 
bank accounts. The golden egg is lost to them just as sure 
as if they had killed the goose that is said to have laid it. 

There is money in ducks and geese. Did you ever notice 
that the old lady in the village continues to breed her few 
geese just as she has done for many years? Because they 
help to pay the rent. They cost her little for food; they 
roam the pasture and live almost entirely during the sum- 
mer on the green stuff and insects they obtain, and the at- 
tendant labor is not noticeable. 

It is different when breeding in large numbers. Labor 
must be economized. There must be a head to the firm who 
is not simply a sleeping partner. As the stock increases, 
the accommodation must also increase, and the attention 
and observation must be continuous. It is necessary to know 
what you are doing now, and what you will do next. The 
business must have a leading spirit. The only thing that is 
claimed to be able to run itself is perpetual motion, and that 
has not yet been discovered. In a small flock of, say, a 
dozen birds the loss of one duck passes nearly unnoticed — it 
is simply a coin from the top of your pocket; but lose one 
from every dozen in a flock of two thousand and it repre- 
sents a loss of from $300 to $800; therein lies the secret of 
success or failure with a large poultry plant. There are duck 
farms in this country having a yearly output of from 5,000 
to over 15,000 ducks. Does it seem reasonable that a novice 
could manage a farm of such proportions? Does it not ap- 
pear that there is something wrong in the upper story of the 
inexperienced man who would attempt it? Yet, such things 
happen and failures are naturally recorded. If a man will 



but begin on a small plant and gain experience with the 
gradual growth of his business there is open to him in this 
poultry industry an attractive means of livelihood. 

Many breeders fear to venture into duck culture because 
they consider they have not the natural facilities; they have 
no stream or pond to provide exercise for the ducks. We 
have seen ducks thrive wonderfully where there hasn't been 
a pond within a mile. 

We are becoming impressed with the fact that it is not — 
What will a duck stand, but — How much will it stand? It 
seems wonderful how they thrive under what appears to be 
adverse circumstances. On one occasion we came across a 
dozen ducks enclosed by 18-inch boards on a sandy space 
about 4 or 5 feet by 12 feet. The dirt was (to them) knee 
deep; cabbage and other green foods were part of the gen- 
eral mix-up, and the ducks appeared to enjoy it. They were 
ready for market, perhaps ten weeks old, and had been in 
that enclosure (which was occasionally shifted) ever since 
they were hatched. We do not advise that ducks require 
mud to induce growth, far from it, but we do want it to be 
understood that in circumstances under which chickens 
would die, ducklings consider themselves in clover. 

Mr. James Rankin, who has one of the 
METHODS OF largest duck ranches in the country, and is 
AN" EXPERT, in the front line of successful breeders, af- 
fords his ducks no water except for drinking 
purposes. They have been bred in this way so long that it 
seems unnatural for them to swim. It is said that Mr. 
Rankin once sold some ducks to a gentleman, who after 
some time complained that they were not what he expected. 
He said that he could not induce them to enter the beautiful 
pond he had prepared in front of his house and, that after 
driving them in, it was necessary to stay right with them or 
they would not remain in the water. The story goes that 
Mr. Rankin explained to the gentleman that he did not 
breed ducks for swimming exhibitions, but for utility pur- 
poses. Now whether this is so or not, it is quite true that 
ducks can be successfully bred without facilities for swim- 
ming. We have frequently been asked if eggs would be fer- 
tile when laid by ducks which are afforded no such liberty. 
The fact that Mr. Rankin has built up a prosperous business 
and that his ducks are vigorous and of great size is sufficient 
reply to that. 

An idea of Mr. Rankin's methods will be of interest, es- 
pecially when related in his own words. He says, "As we 
grow some 10,000 ducks and chicks each season and carry 
over 1,500 breeding ducks, besides hens, it will be seen that 
we do quite a little business. 

"Though we run twelve 600-egg incubators, besides 
smaller ones, we use but a comparatively small proportion 
of the eggs these birds contribute. 

"The eggs require twenty-seven days to hatch, conse- 
quently we fill, as well as test a machine-full every two days. 
The eggs are tested the third day, the infertile ones sent to 
market together with the culls, which latter are the very 
large, the rough shelled, and porous eggs. The eggs are 
usually from 90 to 95 per cent fertile, and when good we 
average to hatch about 92 per cent of all fertile ones. The 



DUCKS AND GEESE. 



little birds are taken out of the machines about forty-eight 
hours after they are hatched and placed in the brooding 
house. This building is 140 feet long, 15 feet wide. From 
the heater at one end runs a flow and return two-inch pipe. 
These pipes are utilized as brooders by being partitioned off 
every six feet, the pen in front being of a corresponding 
width. Into a brooder of this size we put 150 ducklings, thus 
giving the building a capacity of 3,000 ducklings. Now we 
have two cold houses, each 75 feet long, in which we use no 
artificial heat, and when the long building is full, as fast as 
a new hatch comes out we drive out the oldest ducklings to 
make room for them into cold buildings, which together 
have a capacity of about 2,500 more. We always put the 
newly hatched ducklings next to the heater, running the 
others down toward the other end, for though the heat of the 
brooders is uniform the entire length of the building, yet the 
building itself is much warmer nearest the heater, as that of 



After they are a few days old they may be fed equal parts of 
oat and cornmeal and wheat bran, giving them all they will 
eat, clean, four times a day, and no more. Always mix a lit- 
tle sharp sand in the food, as they will not assimilate their 
food and soon become leg weak. Give the birds all the green 
feed they will eat, such as green rye clover, refuse cabbage, 
together with boiled turnips and potatoes. As the birds 
grow older the quantity of cornmeal should be increased 
until when fattening it should compose three-quarters of 
their food supply. 

"It is well to grow chicks and ducks at the same time, as 
the one business does not interfere with the other. The 
machines can be used to fill your buildings with chicks be- 
fore the ducks begin to lay, say in December. The ducks 
can be grown to 5 pounds in nine weeks, while the chicks 
require nearly double that time to reach the same weight, 
and while the price of ducks gradually falls that of the 




VIEW OF BREEDING DUCKS ON MR. RANKIN'S RANCH. 



itself radiates a great deal of heat. As the little ducklings 
need more heat than the older ones, we run them within two 
or three inches of the warm pipes, while the distance at the 
lower part of the building is increased to 9 or 10 inches. By 
the time all are full of ducklings the oldest are some or 10 
weeks old and ready for the market, dressing at that age, 
from 10 to 12 pounds per pair. 

"We have been marketing these birds in New York and 
Boston for the past six weeks at the rate of 200 or 300 
pounds per day. The maximum price this season was 30 
cents per pound, but as the birds get plenty the price falls. 
It is now (June 5) 20 cents per pound, and may possibly go 
to 15 cents before the season is over, but as we can grow a 
pound of duck for 5 cents at the present prices of grain, it 
would still leave a large margin of profit. 

"For the first three or four days the young birds require 
as much heat as chicks, but after that they will endure more 
of cold. In ducklings properly hatched there need not be a 
loss of more than 1 per cent. For several days the food 
should consist of bread crumbs mixed with hard boiled eggs, 
chopped fine, four parts bread crumbs, to one of egg. We 
use the eggs in which the germ has died after the third or 
fourth day; there will always be several in each hatch. 



chicks always rises, so that a good 5-pound chick is worth 35 
cents per pound in Boston and New York markets to-day, 
and will probably keep at that figure for the next six weeks. 
It costs about 2 cents per pound more to grow a chick than a 
duck, but the business of growing them both we find very 
profitable, when grown artificially. When we have a little 
more leisure we may show you the great superiority of the 
artificial over the natural methods of growing poultry." 

Subsequently Mr. Rankin wrote with ref- 
CAPACITY erence to the foregoing and said: 
NEARLY "Were you to visit our place now you 

DOUBLED, would be surprised to find that we have nearly 
doubled our capacity in the shape of buildings 
and facilities for growing poultry. We have found during 
the past thirty years that the poultry department made us 
by far the best returns of anything on the farm, and especi- 
ally during the past few years of unusually low prices of all 
farm products, together with the high prices of our modern 
degenerate labor, the profits from our poultry have been 
greater than ever. Consequently we have been gradually 
increasing our plant. 

"We have found that floods and droughts, extremes of 
heat or cold, interfere very little with the successful growing 



DUCKS AND GEESE. 



5 



of poultry, and that it is not only the surest crop we grow, 
but that the difference between the cost of production and 
price it commands in market is greater than that of any 
other farm crop. With the cheap grain market and our im- 
proved facilities for feeding and growing our young birds 
we are confident that poultry can be grown cheaper than 
ever. 

"In our new brooding house, which is 125 feet by 28 feet 
wide we have endeavored not only to reduce the labor to a 
minimum, but to facilitate the health and rapid growth of. 
the young birds beside. We ran a four-foot walk through 
the center of this building with the pipes and brooding boxes 



lection and careful breeding for the past twenty years our 
birds have increased both in size and symmetry until we are 
now really proud of them. One young drake, last June, 
tipped the scales at 9% pounds at ten weeks old, and a young 
duck of the same age at 8% pounds. We feel justly proud of 
this, because twenty years ago it was a very difficult thing 
to find birds that would weigh 7 pounds at that age, even 
from our best imported stock." 

The Reliable Poultry Journal has an interesting descrip- 
tive article relating to one of the largest duck ranches, 
where sixty incubators are in use, and 15,000 Pekin Ducks 
have been raised in one season. It is as follows: 




VIEW ON ATLANTIC DUCK FARM, SPEONK, L. I., N. Y. A. J. HALLOCK, PROP'R. 



on each side, thus giving it the capacity of a single brooding 
house 250 feet long. Between the walk and brooding boxes 
there is an 18-inch space leading into the brooding boxes by 
a hanging door. In this space the little birds are fed and 
watered from the walk. They are allowed fifteen minutes 
to feed and water, when they are to be shut back into the 
brooder. Then the troughs and feeding runs will always be 
kept sweet and clean. Of course the birds have a nine-foot 
run on the other side of the brooding boxes. 

"This building was filled to its utmost capacity — some 
5,000 young birds. Our old (single) brooding house, with a 
capacity of 2,500, was full at the same time; also many other 
smaller buildings. 

"We have been busy hatching and killing all through 
the season, but have now shut up our machines, as the lay- 
ing season is about over and our birds are beginning to 
moult. Our ducks commenced laying the past season in No- 
vember and have been laying steadily ever since. We shall 
winter 2,000 ducks this coming season, and of course are se- 
lecting the very choicest for that purpose. By judicious se- 



"One of the pleasantest places on Long 
ANOTHER Island to visit is the home of Mr. and Mrs. A. 
EXPERT'S J. Hallock, near Speonk. Mr. Hallock may be 
RANCH. said to have been born in the duck business. 
His father began growing Pekin Ducks way 
back in 1858 on the same twenty acres now occupied by the 
son, and tens of thousands of choice Pekin Ducks have been 
produced on this farm. Mr. A. J. Hallock has grown up in 
the business. His father died some years ago. For a num- 
ber of years past he has produced from 14,000 to 16,000 ducks 
each year, and up to the present time has no doubt sold more 
choice exhibition ducks than any other man in the business. 
He was one of the first men to realize that there is a fancy in 
ducks. All Pekin Ducks may look alike to the person who 
does not know very much about them, but a competent judge 
of a good Pekin knows there is a vast difference, and it is 
this difference that interests Mr. Hallock. 

"Ordinary Pekin Ducks (fair breeders) can be bought at 
from $1.50 to $3 each, but there are other ducks that bring 
from $5 to $15 each, and sometimes as high as $25 each. Mr. 



DUCKS AND GE^Sfi. 



Hallock has sold a goodly number of choice breeders and ex- 
hibition specimens at high figures, and has ducks to-day that 
it would take a long price to reach. 

-The fact that he himself holds these best specimens at 
high prices is proof enough that they are worth it. He knows 
what they are worth and if they were not worth what he 
sees in them, he certainly would sell them at ordinary prices. 
A man who is not posted in the standard poultry business 
will say it is ridiculous for any one to ask $100 for a "roost- 
er." but the fact remains that foremost breeders do ask this 
price for their choicest breeding males, sometimes refusing 
to sell even at this price, and they above all others know 
that the value is in the bird; at the very least they believe it 
is, hence will not part with the bird unless they get their 
price. Furthermore, some birds are almost without price. 
This is true to such an extent that if you wanted to buy a 
successful specialty breeder's twelve or fifteen best birds, 
you would have to buy him out of the business, for that is 
what it really means when a breeder of this kind sells his 
"very best.' 

"Said Mr. Hallock, 'You speak about the science of 
breeding fowls. Let me tell you and all other interested 
poultrymen that there is just as much science in breeding 
Pekin Ducks as in breeding Barred Plymouth Rocks, Light 
Brahmas or any other breed or variety of chickens. As a 
matter of fact, it requires even greater interest and more 
painstaking methods, for the very reason that all ducks look 
alike to the person who does not know a good duck, hence 
people are more disposed to be careless and indifferent in the 
matter. Breeders have finally found out that it is just as 
hard to breed properly colored Black Langshans, Buff Coch- 
ins and 'stay white' — as you call them— White Wyandottes, 
White Plymouth Rocks and White Leghorns, as it is to 
breed properly colored Barred Plymouth Rocks, Silver Laced 
Wyandottes, and so on. Ordinarily, people do not understand 
this nor believe it, but it is true just the same, and it is the 
same with Pekin Ducks. Pekin Ducks have their right color, 
right shape, proper hardness and closeness of feather, proper 
color of beak and legs, and if any man tells you these points 
are easy to breed into and establish in a strain, he simply 
does not understand the matter. All this can be done, but it 
takes time and study. A few years ago I did not take much 
stock in this matter, but to-day I do. The fact that my ducks 
win at such shows as New York year after year is not acci- 
dent, I assure you, but the result of hard work and persev- 
erance.' 

"As evidence of Mr. Hallock's interest 
IMPROVING in improving his strain of Pekin Ducks, of 
THE STRAIN, keeping them strictly up-to-date and insur- 
ing fertile eggs, we saw on his place during 
this visit seven English Pekin Ducks recently imported by 
him from England. They are large, fine, shapely ducks, and 
he is raising as many as possible from the pen this year for 
the purpose of crossing them with his Pekins, thus to intro- 
duce new blood and mairtain the vigor and prolificness of 
his strain. Mr. Hallock has also imported two trios of In- 
dian Runner Ducks, a trio of brown and white and a trio of 
fawn and white. We saw these Indian Runner Ducks, also 
about sixty to seventy young ones he is raising this season. 

"These Indian Runner Ducks are the Leghorns of the 
duck family. They lay eggs apparently for the pleasure of 
it. Mr. Hallock showed us a letter from Mr. William Pick- 
ering, Esq., the English gentleman of whom he bought the 
two trios of Indian Runner Ducks. In this letter Mr. Pick- 
ering states that five ducks of this variety owned by him 
laid 967 eggs in 1897, or within thirty-three of 200 eggs per 
duck in 365 days. Mr. Hallock has kept a record of the eggs 
laid by one of his brown and white Indian Runner ducks. 
She had laid as follows, up to the date of our visit: March, 
33 eggs; April, 30 eggs; May, 30 eggs; June, 28 eggs; July, 



up to the 19th, 15 eggs, or 136 eggs in 142 days. Twice dur- 
ing March she laid two eggs in twenty-four hours. The 
other brown and white Indian Runner Duck was lame and 
did not lay so well, nor did the fawn and white Indian Run- 
ners lay as well as did the duck whose record is given from 
March 1 to July 19. These ducks are fully one-third smaller 
than the Pekin, but are much more active. They hurry 
about over the ground catching flies on the wing and hunt- 
ing far and near for food. They are handsome ducks, and 
inasmuch as duck eggs sell readily and at good prices in 
many markets we shall be surprised if the Indian Runner 
Ducks do not become quite popular in this country. 

"Mr. Hallock has raised the past season between 15,000 
and 16,000 Pekins. He is now using thirty Prairie State In- 
cubators and thirty Cyphers incubators. Duck raising is Mr. 
Hallock's sole business. He gives it all of his time and at- 
tention. He proposes to make a specialty of selling exhibi- 
tion and breeding ducks and eggs therefrom for hatching 
and will reserve 3,000 to 4,000 choice birds for the trade and 
for his own use. He sells all stock on approval, and takes 
the best care he knows how of the interests of his patrons. 
Last season he sold in the neighborhood of a thousand 
breeding and exhibition ducks, also several thousand eggs 
for hatching, and states that if he had a dissatisfied custo- 
mer he does not know it. Mr. Hallock talked favorably of 
coming west to Chicago with fifty to seventy of his Pekins 
and Indian Runner Ducks, and we hope he will see his way 
clear to do so. We know that it would pay him handsomely, 
and he will there get acquainted with alot of fine western 
poultrymen. 

"In company with Mr. Hallock we paid a pleasant visit 
to the Seawanhaka Poultry Farm, W. H^ Fordham, proprie- 
tor. This plant is located within hailing distance of the 
Speonk railway station. It consists of several acres, and 
Mr. Fordham has raised this past season upwards of six 
thousand ducks. His plant is two years old, and Mr. Ford- 
ham is making good progress. His ducks are large, in fact, 
extra large. He sells them at reasonable prices, and as he is 
aiming to build up a permanent business, he will, we believe, 
take extra pains to please his customers. At the time of our 
visit he was busy killing and dressing ducks for market, and 
his ducks when picked and placed on the scales averaged, at 
eleven to twelve weeks, better than five and one-half pounds 
apiece. Mr. Fordham also breeds White Wyandottes, Black 
Langshans and White Leghorns. He breeds them both for 
practical and fancy purposes, but mainly for practical pur- 
poses. He has bought choice stock in these breeds and is 
raising a considerahle number for sale." 

We wish to impress it upon the 
5,000 DUCKS reader that grit is the most essential 

ON TWO ACRES, accompaniment to successful poultry 
keeping, not only as existent in the 
crop of the fowls, but as forming a great part of the poul- 
tryman's personality. An instance of what it has accom- 
plished is presented in the person of Mr. George H. Pollard, 
of South Attleboro, Mass. 

To successfully produce 5,000 ducks on less than two 
acres of ground is proof enough that Mr. Pollard is up and 
coming. This is precisely what he did the past season, with 
the assistance of two helpers, and he did it smiling. He 
has that way about him. Blessed with good health, and 
understanding fully that if Pollard does not help himself, 
no one else will do it for him, he keeps up with his work. 
He is careful not to bite off more than he can chew. He 
does not permit his work to pile up until it gets beyond his 
control. It was worry that killed the cat. Too many men, 
too many poultry-raisers, "hog" matters; they try to do 
too much and fail altogether. 

Said Mr. Pollard: "I am satisfied that as high as 8,000 
ducks can be raised for market on two acres of ground." It 



DUCKS AND GEESE. 



should be remembered that "ducks for market" means that 
they are shipped away when ten weeks old. Years ago Mr. 
Pollard bought the two-acre plant of an enthusiast who put 
over five thousand dollars into it and sold out to Mr. Pollard 
after a two years' trial at it, "on account of his health." 
Said Mr. Pollard, with some emphasis: "I soon found out 
what ailed his health!" 

After getting possession it took Mr. Pollard two years 
to find out what had hit him. He very soon discovered that 
life on a duck ranch, for a green hand, was not what it is 
sometimes cracked up to be. He found the breeding stock 
run down in vigor and given to sickness. Those first two 
years rounded up a costly experience, but the third year 
found him well on his feet, with new blood, strong stock 
and the "kick in the eggs." A less persistent man than 
Mr. Pollard, a man without his solid good sense would, in 



to boot. Instead of this, they either begin all over, or sell 
out to some one "on account of their health." 

While on the wagon Mr. Pollard learned, for instance, 
that Plymouth Rocks and Wyandottes, on account of their 
appearance when dressed, sell on sight at paying prices, 
where unsightly stock (mongrels) can be sold at low prices 
and with difficulty. He learned that it is a matter of im- 
portance to have stock that is offered for sale in the most 
attractive and appetizing shape possible; so he breeds such 
fowls as can be made the most presentable, then spares no 
pains to make them pleasing to the eye. 

All ducklings sold from this farm are dry-picked. "They 
keep better, keep their color better and look better on sale." 
explained Mr. Pollard. 

These ducks are hung up by the feet, a sharp knife is in- 
serted in the roof of the mouth, pushed backward into the 




VIEW OF PORTION OF THE DUCK RANCH OF GEORGE H. POLLARD, SOUTH ATTLEBORO, MASS. 



turn, have wanted to sell put "on acount of his health;" 
but the man for the place was at hand. 

Ducks from the Pollard farm are sold in Pawtucket, 
Providence and Boston. Mr. Pollard learned much about 
the practical side of poultry, and how to- market fowls and 
eggs, during the twelve years that he spent driving a wagon 
and buying up produce of this kind to re-sell. He bought 
in this way through the country, and sold to retail dealers 
in Pawtucket and Providence; also to private customers. 
It was, no doubt, in this business that he got the training 
that has enabled him to succeed so well in raising poultry. 
He learned in that business not to expect too much, not to 
be easily discouraged, not to figure his profits in dollars or 
tens of dollars, but to keep up a constant watvhfulness to 
earn and save the nickels and dimes! A great fault with 
new hands at the poultry business is that they seem to mis- 
take it for Wall street speculation or owning a gold mine. 
They count on buying a farm the first year, a spacious city 
home on Easy avenue the second year, and a steam yacht 



brain and given a side cut that severs a large artery. They 
soon bleed to death and the end is said to be painless. Prob- 
ably so; but getting along towards "the end," there's tne 
rub. Anyway that is how the trick is done. The feathers 
are jerked off dry while the body is yet warm. The picker 
pulls the feathers off very rapidly as long as he can get a 
fair hold on them; then he wets his hand in cold water, 
wets the down. and small feathers, rolls these up in wads 
by a twist of the wrist and thus gets a better hold on them 
and hastens matters. An average fast picker can pick forty 
to fifty a day and the standard price for picking is six cents 
per duck. On Long Island it is five cents per duck. 

As far as he can Mr. Pollard works up a private trade. 
He has sold ducklings as high as sixty cents a pound, but 
that is exceptional. The first shipment he made to market 
this year brought him thirty-five cents per pound. These 
were hatched March 2 and marketed the last of April. At 
eight weeks old they averaged ten and one-half pounds per 
pair. He has had lot after lot average eleven and one-half 



DUCKS AND GEESE. 



pounds per pair, ■but," said he, "these are what I call my 
good luck flocks." The day before we were there, Mr. Pol- 
lard shipped twenty-five ducklings that weighed, dressed, 
163 pounds, net weight. They were nine weeks and two 
days old. 

A large number of the best young ducks are saved out 
each year as breeders for home use and for sale. We saw a 
flock of 105 of these that one of Mr. Pollard's helpers had 
bought at $1.50 per head— a young man who has learned the 
trade and is going into business for himself. The ducks in 
this flock averaged seven pounds each, the drakes eight and 
one-half to nine pounds each. 

On the sixty-acre farm he has recently bought Mr. Pol- 
lard has an ideal spot for a duck ranch. There is running 
water aplenty, acres of meadow land and an orchard for 
shade. The location is all that could be desired. The house 
stands high and dry on a knoll; a southern slope that nature 
will cleanse with her rain leads down to the brook of run- 
ning water, and across the ponds made by damming up the 
brook, accessible to the ducks (breeding stock) is a grassy 
slope and an orchard. It is the spot of a thousand. 




PEKIN DUCK RUNS SHADED BY PEACH TREES ON F. F. DAVISON'S FARM, SHOUSETOWN, 1>A 



It has been shown that to secure the 
HATCH YOUR greatest profits ducks must be hatched as 
BIRDS EARLY, early in the season as possible, so as to 
be placed early on the market when 
prices are high. About the highest price paid in Boston or 
New York is 35 or 40 cents a pound. This drops later in the 
season as low as 12 to 14 cents. If a duckling can be raised 
and made to cover expenses at 12 cents a pound, then what 
an enormous profit there is for the breeder who can place 
his birds on the market in good condition when prices are 
high. A rose produced at an unnatural season will cost 
about five times as much as one which grows naturally. The 
profit derived from this is the remuneration received by the 
grower for his experience and accumulation of knowledge 
It takes equal experience and knowledge to secure best re- 
sults in the poultry industry and the financial returns are 
proportionately large. At 10 weeks old ducklings should 
not weigh less thaD Zy 2 to 4 pounds, so that the profit re- 
ceived on the early birds would be quite satisfactory, al- 
though it must not be assumed that 35 cents a pound will be 
received every year or even during a protracted period of 
any one year. It is better to reckon on 30 cents as the maxi- 
mum price and place the average at 20 cents per pound dur- 
ing the season. The price will depend largely on the success 
in fattening the duckling, and the attractive appearance it 
possesses when dressed. The class of dealers to whom the 



birds are sold will also affect the price. The best produc- 
tion will demand the best trade and the best price without 
doubt. 

Ducks should be fed on a different plan to fowls. They 
have no crops and therefore should receive less grain. Some 
breeders discard grain altogether. If your ducks are watched 
while feeding it will be noticed that they gobble a mouthful 
of food, and wash it down with water, another mouthful of 
food, then another of water. It is therefore necessary to 
have water near them when feeding, so that they may feed 
naturally. The observant intelligent man will endeavor to 
imitate natural methods, and that will lead to success. 

Beginners should not experiment. We have been guilty 
of this failing, and it has generally resulted in loss. Let 
somebody else do it. 

Experimenting is attractive to intelligent persons; it is 
all right if you can afford it. Certain crosses in color, shape, 
size or quick maturity have often been made, and this 
should be inquired into before practicing what may be 
simply a repetition of somebody's else work. Mr. Rankin 
said he tried nearly all the crosses of principal varieties 
before he became satisfied that the 
Pekin Ducks could not be improved 
upon. His experimenting cost him 
about $500 in at least one year — pre- 
sumably the loss attendant upon de- 
creased sales and prices. 

The best stock should be kept for 
breeding purposes. It is amistake to 
sell out periodically the most valuable 
birds, and it results in future loss. 
Breeders who exhibit and win year 
after year invariably breed from their 
best birds, and will not dispose of 
them, except at very high prices. 
Breeding for market should be con- 
ducted on similar lines. You will in- 
crease the profit perceptibly by breed- 
ing from your best birds and so hasten- 
ing maturity and increasing the size. 

If ducks are allowed to become 
puny, they will never pay for the 
trouble expended on them. 

We recall a flock we purchased some years ago, when we 
did our best to coax them to grow, but it was no use. They 
had been supplied with no grit and had been handled and 
excited considerably by inexperienced persons. 

No shade had been furnished and they never properly 
matured. They cost more for food than they were worth. 
That was one of our experiments. 

Ducks or geese should not be kept in a pen or run with 
fowls. They may be enclosed by a low fence, so that if the 
fowls intrude they can easily fly back again. It will not do 
to keep them together, the fowls will be worried continually 
and much annoyance will ensue. 

Although it is a great mistake to keep ducks and fowls 
together in the same enclosure, they may profitably 
be reared upon the same farm, on the principle that when 
ducks are in fowls are out, and vice versa. Mr. F. F. Davi- 
son, well known as a successful breeder says: "Try with 
your chickens a few Pekin ducks. They require less care, 
grow faster and will bring quicker returns than chickens, 
and will tide over the dull times between the egg-selling sea- 
son and the fall when fancy chickens are in demand. But 
my advice to all in the chicken business is to plant fruit 
trees, vines and bushes. Even if you are on a rented place 
and have a fair number of years (five to ten) it will pay you 
to plant grape vines, or even peach trees." 



DUCKS AND GEESE. 



Geese are extremely hardy and long- 
GEESE ARE lived. They thrive on low lying lands which 
HARDY. would not he suitable for fowls. Old pasture 

is best suited to their requirements, as they 
crop the grass very short and would likely destroy the roots 
of newly sown grass. They must be afforded liberty and lots 
of grass range. They are very coarse feeders and will eat 
nearly anything in the shape of green food. 

The gander likes to follow his own sweet will in choos- 
ing his mate, and it is some times difficult to induce him to 
transfer his affections; so that it is necessary to mate them 
some little time before the breeding season opens. Geese 
have been known to breed at a great age. It is better, how- 
ever, to discard them after eight or ten years. Young birds 
do not breed as satisfactorily as old ones. 

Although it is desirable to hatch early, it is not always 
advisable, as it depends upon -the climate and location. Gos- 
lings need grass and do not thrive unless green food is sup- 
plied when they cannot get range. Where a grass range can 
be obtained in early spring, by all means hatch them early. 

Many breeders who cannot afford range sufficient for 
raising geese, make it their business to 
visit the farmers early in the fall and 
buy up all the young stock they can 
obtain. These are taken home and 
fattened and as they are then confined 
in houses, no range is needed for this 
branch of the business. In such case's 
the markets need to be studied so that 
the birds will be at the top notch just 
when prices are highest; after they are 
at their best, further feeding is done at 
a loss. Mr. George H. Pollard, in the 
Reliable Poultry Journal, gives an idea 
of the extent of one of these fattening 
stations. He says: 

"We had a call recently from Mr. 
George M. Austin, who may well be 
called the 'grand old man' of the live 
poultry business of New England. For 
fifty-eight years Mr. Austin has been a 
constant and prominent factor in the 
poultry interests of Boston, and during 

that period has killed and shipped more near-by poultry 
to the Boston market than any other man now living. 
In the early years all poultry was brought to market 
in wagons over the country roads, and an all-night 
drive was the preliminary exercise required of the seller. In 
those days competition was brisk for the early arrivals, and 
there, was great strife as to who should first reach the mar- 
ket and display the finest stock. With the opening of the 
railroads, marketing took on a different phase and constant 
change in methods has been necessary to keep up with the 
procession. While annually killing many thousands of fowls 
and chickens, Mr. Austin has made his greatest success in 
the fattening and marketing of geese. For many years he 
has been at the very head of this business and is well known 
in Boston and New York markets. 

"Many years ago the geese came altogether from south- 
eastern Massachusetts and southern Rhode Island, where 
they were hatched from small flocks averaging perhaps from 
six to fifteen breeding birds, which were generally kept by 
small farmers or workmen who had a plot of pasture land 
which was used for their range. The eggs were set under 
hens, about five to a hen, and the breeders were kept laying 
in order to get as many eggs as possible. In some cases the 
goose was allowed to round-up the season by sitting on a 
limited number of eggs. Usually, however, they were too 
fierce and ugly to give satisfactory service in this capacity 
and hens were much to be preferred. 



"Then, as now, after the goslings were 
HATCHING hatched they were kept with the hens, who 
AND served as a hover and a rallying point for 

REARING, them. After the first few days they need little 
heat and are most apt to be found squatting 
quietly about the hen instead of under her. They are quaint 
little creatures with lots of intelligence. As they grow they 
are given freer range and fed some cracked corn and a very 
little beef scrap. When about fully feathered for the first 
time they are gathered up by buyers and carried in carts to 
Mr. Austin's farm in Mansfield, Mass., where they are 
fed a fattening food of scalded meal and beef scrap, 
whole corn, green food, etc. They are bought by the 
piece and bring from $1.25 down to 75c a head, according to 
the season. While fattening they are kept in flocks of fifty 
to seventy-five, in fair sized pens. Food and water are car- 
ried about on low-wheel horse carts. There have often been 
as many as 10,000 geese on this farm at once. The grain 
was bought in carload lots. When properly fattened, which 
is in about four weeks, they are killed and marketed. 

"While for many years New England produced all the 




EMBDEN GOOSE WITH BROOD, AT EXPERIMENT STATION, KINGSTON, R. I. 



geese used here, of late years many have been shipped in 
from the west alive and have been fatted and killed in addi- 
tion to those hatched in this section. Many also come from. 
Canada. Mr. Austin is the pioneer in this trade, it having 
happened that some sixteen years ago about 800 geese were 
shipped from Prince Edward's Island to be sold through 
commission houses in Boston. While the local dealers were 
haggling over the price, thinking to get them at a much 
lower figure than their real value, Mr. Austin learned of 
their arrival and at once bought the whole 800 and shipped 
them to his farm. The quality was so good that he immedi- 
ately took steps to import many thousand every year. They 
come by rail in carload lots, are unloaded at the nearest 
station, and are driven along the country roads in flocks of 
from two to four thousand, until they reach the farm, where 
they are put on fresh pastures and allowed to recuperate 
from their journey before being placed in the fattening pens: 
At the sight of one of these droves of several thousand geese, 
guided by men dressed in overalls and armed with poles, 
pictures of the old-time dainty lasses with gilded crooks 
guiding the wayside flock of poetic-looking geese fade into 
utter insignificance. There is no special breed which seems 
to have the lead in excellence, indeed there are very few 
pure bred geese found in these flocks. The white geese dress 
the cleanest, and the cross between the gray and white goose 
producing what is commonly called a 'pied goose', seems to 
be the favorite with the dealers in this line of birds. The 



10 



DUCKS AND GEESE!. 



India or African geese, while very common, are extremely 
hard to dress and do not show so clean a carcass as the 
lighter feathered birds." 

Geese will not stand confinement for 

THEY NEED any length of time. Even in the roughest 
FRESH AIR. weather they are satisfied with a shed. If 
it is necessary for them to be housed, they 
should be confined by degrees so as to become gradually 
used to it. especially if the mating season is near. Geese are 
peculiar and do not like their inclinations to be crossed. A 
good idea when housing is to feed them in a run where they 
have access to the house. After a few days they may be 
closed in the run at night, and finally may be placed in the 
house. They should have freedom during the day, if the 
weather is at all propitious. Provide clean and dry litter for 
them. It is a common idea with inexperienced persons that 
geese and ducks will do all right on a damp floor with wet 
litter. This is a great mistake. They will contract rheuma- 
tism, which in the course of time becomes chronic and ren- 
ders them quite lame. Of course that affects the laying and 
also the fertility of the eggs. The best plan is to feed and 
water them outside, weather permitting, so that the bedding 
will not continually be dampened. 

The expenditure for houses is comparatively small. In 
severe weather, which would freeze the comb of a Leghorn, 
ducks and geese are not affected. So far as the stock is con- 
cerned there need be no worry, but of course, if eggs are 
wanted in winter the houses must be comfortable. Lots of 
fresh air — no breezy chinks or broken panes of glass, but 
rather open doors and windows during fine weather. A low 
house with very little inside furniture suits the ducks, so 
that in the matter of building and furnishing there is not 
such a drain upon the pocket as in the case of fowls. 

Breed thoroughbreds. It is a great mistake to imagine 
that because a certain mongrel bird happens to be larger 
than an individual thoroughbred, therefore, mongrels are 
preferable. It is well known that some thoroughbred stock 
which has been inbred without regard to the vigor of the 
birds has become diminutive and weak. It is natural in 
such case that a cross with some other blood will improve 
the stock, but thoroughbreds should not be so inbred as to 
cause weakness in any particular. When breeding for mar- 
ket purposes the idea should be to select the early maturing 
and large birds, and if this is done, even although you are 
inbreeding continually, no evil results will arise. Should 
you deem it necessary at any time to procure new blood for 
your flock, let it be at least a thoroughbred and not a cross- 
bred. In any case if there is an advantage in point of size 
of cross-breeds, it ceases after the first cross. If the crossing 
is continued, the stock will dwindle in size and depreciate in 
value. It stands to reason that the breed which has been 
carefully selected by experienced men for market purposes 
has an advantage over the breed that is taken haphazard by 
a beginner. Therefore, secure the advice of an experienced 
breeder, take advantage of his judgment and allow him to 
know a little as to the requirements of the breed. Shape has 
much to do with marketable properties, and a breed that 
has been adopted by prominent breeders certainly is the 
breed best suited for the purpose. 

In an article which appeared in the Providence (R. I.) 
Daily Journal, mention is made of this cross-breeding and 
the attention of the reader is directed to the fact that if 
crosses are at any time attempted, the stock used should be 
thoroughbred on both sides. As the article is of interest it 
is here given: 

"Few people in the cities and in the northern portion of 
Rhode Island realize the importance of the geese raising in- 
dustry in this state. For a long time great quantities of 
geese have been raised in the southern f>art of the state, and 



their fame has almost, if not quite, equaled that of the 
Rhode Island turkey in the city markets of the east. Along 
the shores of Naragansett Bay and the Sound, about Tiver- 
ton and Little Compton, geese are more generally kept than 
in any other part of New England. In the region of Nara- 
gansett Pier, Point Judith, Westerly and Stonington geese 
are produced almost as extensively as about Little Compton. 
In these sections dealers who buy up geese from near-by 
producers, fatten great numbers, and with such success that 
geese from southern Rhode Island bring more in Boston and 
New York than those from any other part of the country. 
Here geese raising, having been followed for years, the 
raiser has such an understanding of the business that he 
knows just what to do and how to do it to make it profitable. 
The details are little understood by outsiders, and very lit- 
tle is known of the industry outside of the dealers and mar- 
ketmen. It is, therefore, of general interest to know how 
Rhode Island gets to the front in this as well as many other 
matters. 

"It is well worth knowing what breeds are used, how 
they are bred, fed and prepared for market. The old stagers 
have found that some breeds pay better than others, and 
that certain crosses grow faster and larger than pure breeds. 
Some cross certain breeds with the wild Canada gander and 
produce a hybrid which is superior in flavor and brings a 
much better price. Success in the production of the wild 
geese and their crosses is not gained by every one, but only 
by those who understand their peculiar nature and humor 
them in their requirements." 

To be of greatest value for fattening 
FATTENING purposes the birds should have good frames, 
AND whether they are ducks or geese they need 

MARKETING, size. In the ease of turkeys it is different; 
they have been bred to such a tremendous 
size that a turkey which is fit for exhibition purposes, is too 
large for family use upon the table. In an ordinary sized 
family it is only after having been brought to the table day 
after day that it is consumed and the family begin to tire of 
it. In choosing turkeys, therefore, the house-wife usually 
selects a medium size bird, even if she has a large family to 
provide for. Large geese are easily disposed of, as the size 
suits the requirements of the family table. If they have 
been raised on a good range where the frame has developed 
and the appetite has grown with it, there is a foundation to 
work upon and a form upon which can be molded a desirable 
quantity of breast meat. Similarly with regard to ducks 
— the larger the frame the better the consumer will like it. 
It is not so desirable to place a large amount of fat upon a 
bird as it is to have a great proportion of meat. Care must 
be taken not to excite the geese when they are about to be 
confined for the purpose of fattening. Having been used to 
a range there is no doubt the confinement will affect them 
for a time and for the first two or three days their food 
should approach as nearly as possible that which they have 
been in the habit of getting. Excitement will run down the 
weight on a bird just the same as it will on a human being. 
Although ducks may not feel the change so much, still they 
also are excitable birds and need careful attention and little 
handling. The method of fattening will be described on sub- 
sequent pages of this book. 

Careless marketing is one of the greatest sources of loss 
or rather lessened gain, both in the matter of choosing your 
market and preparing therefor. 

In the first place, if the middleman is dealt with, his 
profit comes between you and the retailer. This means there 
are three profits to be made upon the bird before it reaches 
the consumer, sometimes there are four, namely — the breed- 
er, the huckster, the commission man, and the retailer. It 
is not often convenient to deal directly with the consumer, 



DUCKS AND GEESE. 



11 



but frequently the retailer may be dealt with advantage- 
ously. If the stock has been well grown, well fattened and 
well dressed there will be no difficulty in disposing of it at a 
good price. A continual supply will create a continual de- 
mand. If the supply fluctuates so that the dealer cannot 
rely upon getting what he needs, he must secure a supply 
elsewhere and your business is cut into by other persons, if 
not lost altogether. The consumer soon notices the presence 
of attractive supplies in a store and will naturally be drawn 
towards the place which exhibits such goods, so that the 
dealer's interest and yours in keeping a constant supply are 
surely mutual. 

To reach a decision in the matter of choosing a breed, 
the reader will require a knowledge of the variations of form 
and color of the different birds. 

A detailed discussion of varieties is not the object of this 
book, but sufficient information is given to suggest a clear 
idea of the general characteristics of such ducks and geese 
as are recognized by breeders in this country. A short de- 
scription will illustrate their chief differences. 

Varieties of Ducks. 

The Pekin is the most popular of all varieties 
THE of ducks. It is a creamy White, with long sloping 
PEKIN body and has been bred extensively for market pur- 
DTJCK. poses, until now it is considered by many to be the 
ideal market duck of America. Its bill has a slight 
curve, in which it differs from the Aylesbury. Its legs are a 
dark orange. 

Standard Weights — Drake, 8 pounds; Duck, 7 pounds; 
Young Drake, 7 pounds; Young Duck, 6 pounds. 

The Aylesbury is slightly larger and 
THE AYLES- whiter than the Pekin. Its body is long 
BURY DUCK, and deep. The bill is straighter than that 
of the Pekin, and the legs a lighter orange. 
It is a first-class market bird, largely bred in England for 
that purpose. 

Standard Weights — Drake, 9 pounds; Duck, 8 pounds; 
Young Drake, 8 pounds; Young Duck, 7 pounds. 

The Rouen is equal in size to the Aylesbury. 
Its body is long, deep and wide. It is parti-col- 
ored, the plumage of the drake being composed of 
a gray mixed with green and rich brown. The 
broad bars of rich purple, edged with white on its 
wings, render it especially attractive. The color of the duck 
is chiefly brown of different shades. It possesses purple 
bars on the wings. 

Standard Weights — Drake, 9 pounds; Duck, 8 pounds; 
Young Drake, 8 pounds; Young Duck, 7 pounds. 

The Cayuga is one of the best of the other 
varieties. It is similar in shape, to the Rouen, 
though not so large. In color it is a glossy, 
greenish black, with black legs. This fact les- 
sens its value as a marketable duck, both with 
regard to its body color when dressed, and the color of its 
legs. 

Standard Weights — Drake, 8 pounds; Duck, 7 pounds; 
Young Drake, 7 pounds; Young Duck, 6 pounds. 

In Call Ducks there are two varieties, 
the gray and the white. They are not a 
market fowl, but are used more for exhibi- 
tion purposes. They are quite small and 
have no average weight allotted to them. 
In the Gray Call drake the breast is brown, the body chiefly 
gray. The wings are brown with a purple bar, edged with 
white. The duck is chiefly brown, but has similar bars upon 
the wings. The White Call duck possesses a like form, but 
is white in color. They both have orange colored legs. 



THE 

ROUEN 

DUCK. 



THE 

CAYUGA 

DUCK. 



THE GRAY 
AND WHITE 
CALL DUCK. 



THE 
EAST 
INDIAN 
DUCK. 



THE 

CRESTED 
WHITE 
DUCK. 



THE 

INDIAN 

RUNNER 

DUCK. 



The East Indian Duck is used as an exhibi- 
tion bird and is not bred for utility purposes. Its 
legs are dark. The plumage is a glossy, greenish 
black both in the drake and the duck. They are 
allotted no fixed weight by the Standard of Per- 
fection, in fact their value lies partly in their 
diminutiveness. 

The Crested White Duck is of medium size 
and possesses a large crest upon the head. It 
has a good plump body. The plumage is pure 
white and the legs light orange. Although this 
duck is of fair size it cannot compete with the 
Pekin and Aylesbury for market. 
Standard Weights — Drake, 7 pounds; Duck, 6 pounds; 
Young Drake, 6 pounds; Young Duck, 5 pounds. 

In Muscovys there are two varieties, 
COLORED the colored and the white. They are of 

AND WHITE good size, with a long, broad body, the 
MUSCOVY sides of the head are covered with carun- 

DUCKS. cles, giving it a singular appearance. In 

the colored Muscovy black predominates, 
but is mixed with white. The legs are dark leaden color. 
The legs of the white Muscovy are yellow and its plumage 
white. 

Standard Weights — Drake, 10 pounds; Duck, 9 pounds; 
Young Drake, 8 pounds; Young Duck, 7 pounds. 

The Indian Runner fluck is a small variety 
of the utility breeds, and is noted for egg pro- 
duction rather than market purposes. The body 
is long, having an erect carriage. The color is 
light fawn or gray shading to white. It is noted 
as an egg producer. The weight of the drake is 

four and one-half pounds and the duck four pounds. 



Varieties of Geese. 

There are seven varieties of geese, of which two only 
are commonly bred. A short description of them follows: 

The Toulouse goose is one of the most 
popular varieties, in fact, is most extensively 
bred. The body is of medium length, but 
deep. In color it is gray shading to white, 
except on the wings, which are a dark gray or 
brown. Its legs are a deep orange. 

Standard Weights — Gander, 20 pounds; goose, 18 
pounds; young gander, 18 pounds; young goose, 15 pounds. 

The Embden is becoming more popular. 
THE Being white it presents a better appearance 

EMBDEN when plucked than the Toulouse. The plum- 
GOOSE. age is pure white, with orange legs. 

Standard Weights — Gander, 20 pounds; goose, 18 
pounds; young gander, 16 pounds; young geese, 14 pounds. 

The African has been frequently and suc- 
cessfully crossed with birds of the foregoing 
breeds. A large knob on its head gives it a 
singular appearance. In color it is gray, with 
dark orange colored legs. 
Standard Weights — Gander, 20 pounds; goose, 18 
pounds; young gander, 16 pounds; young goose, 14 pounds. 

In Chinese geese there are two varie- 
ties, the Brown and the White. They are 
much smaller than those already men- 
tioned. The names describe their respec- 
tive colors. Legs are orange. They are 
considered one of the best egg producers 
among geese. 

Standard Weights — Gander, 14 pounds; goose, 12 
pounds; young gander, 10 pounds; young goose, 8 pounds. 



THE 

TOULOUSE 

GOOSE. 



THE 

AFRICAN 

GOOSE. 



THE BROWN 
AND WHITE 
CHINESE 
GEESE. 



1 2 



DUCKS AND GEESE. 



THE WILD 
OR CANADA 
GOOSE. 



The Wild or Canada geese have fre- 
quently been used as a cross, but it has 
been found difficult to mate them with 
other varieties. In color they shade from a 
dark gray to a white, with head, neck and 
tail black. The logs are also black. 

Standard Weights — Gander, 14 pounds; goose, 12 

pounds; young gander. 10 pounds; young goose, 8 pounds. 

The Egyptian goose is even smaller than 
those just named. It is not generally bred. 
The color is principally black and gray, with 
white shoulders striped with black; tail 
glossy black. The shanks are yellow. 
Standard Weights — Gander, 10 pounds; goose, 8 
pounds: young gander. S pounds; young goose, 6 pounds. 



THE 

EGYPTIAN 

GOOSE. 



We are confident of the stability of the poultry indus- 
try. People will eat, and the fact that there is never an 
over-supply of the best stock illustrates the old saying, that 
"there is room at the top." We believe that a close study 
of the following pages, a wide-awake endeavor to get at the 
meat of the subject will result in placing the intelligent 
reader in a position to begin breeding without fear of fail- 
ure. 

Before vacating the field we would ask: Is it not 
rational to suppose that experience is necessary before be- 
ginning on a large scale? Is it not wise to allow that suc- 
cessful breeders speak from experience — that they econo- 
mize labor to the minutest degree, and that therefore, it is 
absolutely necessary to perform such details of labor as 
they suggest? Leave nothing undone! 




s? >£%m, 



-r^#^. '' -^. 



-^-'^•-^ 



/#■ * 



FIRST PRIZE WINNER . 
NEW YORK, 1893 . 
OWNtO 5Y 
D 0UARDS POULTRY FARM 

SOUTH ATTI.E80B0 HflSS- 



A PRIZE- WINNING EMIiDEN GOOSE. 



DUCKS AND DUCK RAISING. 



Old Time 



'Puddle" Ducks Compared with the Present-Day Pekin— Notes Upon the Muscovy, Rouen, 

Aylesbury and Indian Runner. 



Locations for Duck Farms, with Instructions on Housing:, Feeding, Mating, Hatching, Brooding 

and Fitting for Market. 



BY GEORGE H. POULARD, SOUTH ATTI,EBORO, MASS. 




lERY few exact conditions are necessary in the pro- 
duction of ducks, either for market or breeding 
purposes. There are, however, some few details 
to which care must be given and the results will 
be largely in proportion to the intelligence which 
is shown in the adaptation of these details to the end 
in view. In the early years before the duck industry 
had grown to its present large proportions the birds 
shared the common lot of poultry in general and were with- 
out other shelter and attention than such as they had in 
common with hens, geese and turkeys, which generally 
made up the miscellaneous flock that was usually housed 
in rather limited quarters. The ducks were apt like the 
others to be of various hues and of different sizes. Uni- 
formity of size and coloring were qualities seldom found. 

Prior to the year 1873 such ducks as were raised for the 
market were either of the small white variety commonly 
called "puddle ducks," or were a combination of the Rouen, 
and the white ducks mentioned, or more seldom the 
Muscovy. The market demand was light, such as there 
was being found in large cities and it came mostly from the 
foreign population, which had brought from the home shore 
a taste for water fowl. This liking was not general in the 
community at large and the market in consequence was very 
limited and prices were low. The birds were small in frame 
and had very little flesh carrying capacity. The quality of 
the flesh was poor. About the year above mentioned came 
the first importation of Pekin ducks. These very soon 
caught the attention of the market dealers and caused im- 
mense development of the industry. Their larger size and 
broader frames with a greater proportion of meat created a 
demand which had not before existed. The quality of the 
flesh under the cultivation which was adopted gradually 
improved until it became attractive not only to the epicure 
and high-liver, but for the family table as well. The 
Pekins of that date, while of the same creamy color and 
general body type, were yet much different from those of 
the present day. They were long in body and neck, were 
coarse boned and lacked the present flesh development. The 
improved type of the present day is broader in breast and 
back, deeper in body, shorter and finer in neck and bones, 
and carries a much larger proportion of meat, while the 
waste has been cut down in proportion. The present day 
Pekin as compared with other breeds of ducks is altogether 
superior in every market respect. There is no real com- 
petitor. 

The Muscovy, which in some sec- 
tions of the country is used quite 
largely for market purposes, is not so 
desirable and does not bring such 
INDIAN RUNNER, high prices in first class markets. 
The Muscovy, while very full, plump 
breasted and meaty, varies too much in size. The male 
bird at its best weighs from seven to eight pounds, while 



MUSCOVY, 

ROUEN, 

AYLESBURY, 



the female only weighs from four to four and one-half 
pounds. This is a serious fault, as at the killing time they 
have not the uniformity in appearance and weights that is 
necessary to secure the highest prices. It is obvious that 
under these conditions a uniform shipment can not be 
made except where it is made up altogether of the ducks or 
drakes. The flesh has-a-somewhat coarser appearance than 
that of the Pekin, while the head has a particularly offen- 
sive appearance. The feet and legs are flesh colored or 
nearly white. 

The Rouen ducks are beautiful in colors while alive, but 
are far from attractive when dressed for market at from ten 
to twelve weeks old. The dark brown and the colored pin 
feathers leave a decidedly discolored and ill looking carcass 
which does not appeal to the taste of the/fastidious. While 
the quality of the flesh may be as good, and the flavor quite 
as appetizing, the fact yet remains that. the average buyer 
chooses quite as much from the appearance of the article 
as they do with regard to its flavor and tasteful qualities. 
The Aylesbury duck, which is very popular in England, 
has failed to achieve the same position in this country. It 
closely resembles the Pekin, differing most in the color of 
the plumage, which is a pure white as compared with the 
creamy tint of the Pekin. The Aylesburys also have flesh 
colored bills and legs. The pure bred Aylesburys are very 
uncommon in this country and little is known of their qual- 
ities except by hearsay. 

The Pekin and Muscovy cross some; years ago met with 
considerable favor. It was however on the whole not a suc- 
cess. The fact that after the first cross the birds could not 
be bred further naturally detracted from its popularity. 

One of the present aspirants for the place of the Pekin 
as a profitable bird is the Indian Runner duck. These birds 
are of medium size, lightly built, and in the duck family 
approximate the position of the Leghorn in the poultry yard. 
They are said to be light feeders, remarkably heavy layers 
of fair sized eggs and very prolific in reproduction. They are 
very quick in their movements. Their size and shape, how- 
ever, prohibit them from ever becoming in any way the 
rival of the Pekin for market purposes, and this is the only 
really profitable branch of the duck business. Keeping 
ducks for egg production and the sale of the eggs for market 
purposes will never prove profitable in the eastern and 
New England states. In some of the western and southern 
states where grain is low and especially in the south where 
shelter is comparatively unnecessary there may possibly be 
fair profits in the production of duck eggs for market pur- 
poses. In the New England and eastern states, however, 
where grain is high and shelter must be given the sum re- 
ceived for eggs alone is too low to make the venture profita- 
ble. While there are a few weeks in the year when their 
eggs sell at considerable premium over hens' eggs, on the 
average there is no very great demand and they do not sell 
readily, especially after the advent of the warmer months. 



H 



DUCKS AND GEESE. 



Then again the egg production is limited to a much shorter 
period than is that of the hens. 

Having decided upon the production of 
LOCATION, ducks some few details of location should be 
MARKET. settled. While, as has been said, no special 
STOCK. conditions are absolutely necessary, there are 

yet some points which will add much to the 
ease of the work and the general profits of the operation. 
One of these is the location of the plant near good railroad 
facilities and large grain markets. The grain is the raw 
material which is to be made into market products, and as 
upon any large scale of business immense quantities must 
be used, it is best that the location shall be such that the 
grain can be not only readily procured, but that the prices 
shall be as low as possible. A difference of but a cent or 
two on a bushel would amount to a considerable sum in the 
course of the year. Then again the product must be shipped 
daily, or at least every other day for a number of months 
and ready access to freight or express facilities reduces the 
expense of carriage and saves immensely in time. The 



birds mated up and selected for the use of the owner will 
not be readily disposed of at such prices as would make 
them a profitable investment for the buyer. Eggs from 
these birds, however, may be bought at reasonable figures 
and the buyer will thus secure the best of stock at the sea- 
son when he most needs it, and at prices which will permit 
of their profitable use. It is understood of course that the 
business of hatching will be done altogether by incubators 
and the rearing will be in brooders. To the adoption of 
artificial incubation must be credited the large growth and 
expansion of the duck industry. Without this method it 
could never have flourished to such an extent, nor arrived 
at its present development. 

Of all -birds artificially incubated the ducklings are the 
hardiest, strongest and easiest to raise. The eggs incubate 
very successfully. It would have been impossible to have 
achieved the present large results in the business by the use 
of natural methods. Ducks are at best unsatisfactory sn- 
ters, and generation after generation of non-sitting has pro- 
duced birds which in a large measure lost the desire to in- 




plant may be located on nearly any kind of land, but the 
best conditions are found where the soil is rather light and 
gravelly; this naturally gives the best drainage and tends 
to keep the runs and yards cleaner and sweeter. Where 
such land can be had together with water ways or runs the 
natural conditions may be considered much better than 
without the water. 

If the business is to be entered upon in the fall of the 
year or in the early winter, the best and cheapest way is to 
buy breeding birds, and from these birds the eggs may be 
secured wherewith to keep the incubators filled. The pro- 
duction of the eggs being under the control of the breeder 
they are more apt to be strong and fertile and to result in 
better hatches than where they are bought at a distance and 
delivered by express or other carriage. In general eggs 
hatch better where not subjected to the jarring and shaking 
incident to extended journeys. 

If, however, the business is to begin in the spring or 
early summer, the more economical and better way would 
be to buy eggs from reliable dealers and poultrymen and to 
hatch from these the breeding stock for another season. 
The reason for this course is found in the fact that good 
breeding birds in the spring of the year are very hard to get. 
Such as have been kept through the winter are held at high 
prices and often can not be bought at all. It is plain that 



cubate, and while they lay very steadily a remarkably small 
proportion of them have any desire to sit during the first 
laying season. Older birds of from two to three or four 
years seem to exhibit the desire to sit in proportion to their 
age. 

If it is chosen to begin with birds the house 
HOUSES, should be constructed and yards stretched so as 
YARDS, to in the best way fit the intended uses. The 
MATING, plainest kind of houses are the best for use in 
duck culture. Ornate, expensive or ornamental 
buildings are to be avoided as their use only increases the 
cost and expense of maintenance, while no better results 
are achieved than with the cheapest reasonable grade of 
buildings. The houses need not be particularly warm, but 
should be wind proof. They are ordinarily built of one 
thickness of unmatched boards with roof and sides covered 
with some of the better grade of building paper. They may 
of course be shingled. It will be found, however, in all 
ordinary climates that a water tight roof with battened back 
and sides will answer the purpose quite well. The birds do 
not seem to mind the clear cold, but dampness and unclean- 
liness are decidedly detrimental features in a building. The 
most common style of house is built with the roof slanting 
from the front to the rear, and is approximately 7 feet front 
with a height of 4 feet at the back, while three feet will 



DUCKS AND GEESE. 



'5 



answer. The handiest width, all things considered, is about 
12 feet. But little glass is required. Windows of sufficient 
size to admit light being all that is needed. Generally one 
sash of six lights 9x12 is enough for each 8 or 10 running 
feet of the building. These should admit of opening for ven- 
tilation, which is necessary in even the coldest of weather. 
These buildings are built without walks, the attendant step- 
ping over the pen partitions, which need only be about 30 
inches in height. The occasion for feeding inside are so rare 
that it is a distinct waste of floor space and an added ex- 
pense to plan for walks or aisles through the house. In 
planning for the houses for breeding stock about seven 
square feet of floor space should be allowed to each bird, and 
the best results will probably be found in penning from 
twenty-five to thirty-five birds in a flock. The usual propor- 
tion is one male to five females in the early part of the sea- 
son, while later the males may be removed until the propor- 
tion is one male to eight, or if they have a water run, one 
male to ten females. 

If yarded, which they must be if separate pens are 
kept, the runs may be enclosed with wire netting 2% to 3 
feet in height. They may be kept fairly well with two feet 
netting, but the few inches added height means a sure thing 
and prevents the mixing up of the breeding birds, which is 
apt to occur at the height of the season. While many of 
the leading market breeders have no water runs for their 
birds, we have yet to find a case where they did not think 
that such would be of great value and would result in a 
better percentage of fertility together with stronger germs 
in the eggs from the breeding birds. 

The breeding birds may be fed a ration 
HATCHING, of two-thirds wheat bran and' one-third 
BROODING. Indian meal, with ten to twelve per cent of 
best quality beef scrap, the measure to be by 
bulk and not by weight. Green food may be fed in abund- 
ance, and any kind which is available may be used. Cut 
clover is one of the best and gives very good results. It 
may be steamed with hot water, and twenty-five per cent 
in bulk may be added to the grain food. Boiled turnips, 
potatoes or other vegetables may be occasionally used. 
Green cabbage chopped fine is relished and some of the most 
up-to-date breeders are using ensilage made from corn. 
They should be fed twice a day, that is night and morning, 
all they will eat clean of this mixture, and in the coldest 
winter weather or in the heavy laying season many breeders 
make a practice cf giving a noon-feed of whole or cracked 
corn or oats. Where they have abundant green food how- 
ever this is, we think, unnecessary. The breeding birds 
may run together in large flocks until about the flrst of 
November, when they should be separated to smaller flocks 
and properly mated. Prior to this mating they may have 
been fed a lighter ration composed of about the same grain 
proportions but sparingly of the animal food, not over five 
per cent of scrap being fed. It is not advisable to force 
their laying in the fall or early winter, nor at any time, as 
the first eggs, those that come in November, December and 
January, are very unfertile and the hatching results are not 
high enough to offset the loss of stamina and vitality which 
comes from too high and forced feeding of the breeding 
stock. A large stock of their vitality is exhausted in laying 
at a season of the year when best hatching results can not 
be had. Later in the season, say beginning in February, 
the eggs will be more strongly fertilized and will hatch bet- 
ter. This gain will continue through March and April, 
which are the best hatching months, and will gradually go 
back after the middle of May. Through June and July the 
eggs will be almost worthless for hatching purposes. No 
method of caring for or feeding the birds has ever been dis- 
covered which will cause them to produce hatchable eggs for 



long after the natural breeding season is over. In this 
respect they differ distinctly from hens and some other 
fowls. During cold months eggs should be carefully gathered 
and care should be taken that they are not chilled. They 
may be kept for considerable lengths of time before they 
are incubated, but the best results will generally be gained 
with eggs not over a fortnight old. Where they are kept for 
any length of time they should be turned every few days 
and their position so changed that the yolks will not settle. 
No special directions or their treatment during incubation 
need be set down, as the makers of all incubators give dis- 
tinct and exact directions for their use in incubating both 
duck and other eggs. 

After the ducklings are removed from the incubators 
they should be placed in brooders running at a temperature 
of about 90. The ducklings require less heat than chickens 
of the same age. What system of brooding is chosen will 
depend largely upon the personal preferences of the breeder. 
On the largest duck ranches the overhead system of piped 
brooder buildings is almost exclusively used and gives very 
good results. This system is simple and economical in oper- 
ation and is inexpensive to install. 

The ducklings fresh from the machine 
FEEDING should be placed carefully under the hovers 
THE which are already warmed to a temperature 

DUCKLINGS, of about 90 degrees. Their food consists of 
2-3 bran and 1-3 meal, to which has been 
added about 5 per cent of fine gravel or grit. The whole 
should be moistened with milk to a crumbly consistency or 
it may be made up of the above proportions of grain, into 
every quart of which has been stirred about two raw eggs. 
The whole mass, however, should be only crumbly and moist 
and not sticky and pasty. Water should be before them at 
all times, night and day, this is an essential point the car- 
rying out of which will add much to the surety of profitable 
results. For the first 48 hours the little birds may be penned 
back to within 18 or 24 inches of the front of the hover that 
they may not stray from the source of the heat and become 
chilled. Oversight should be had of them at this stage and 
when they are found grouping and huddling together they 
should be placed under the hover and after one or two re- 
movals they will seek its shelter for themselves and there 
will be no further occasion or such attention. During the 
first 48 hours they should have the food before them at all 
times, care being taken that it is kept sweet and that no 
sour food is allowed to accumulate. . It may be fed in little 
troughs or pans or such convenient receptacles as are at 
hand. After this they may be fed about five limes a day 
all that they can eat and a little may be left over so that the 
weaker birds can get their full share before all is finished. 
They should have the full run of the pen as soon as they 
have learned to find their way back and forth to the hover. 
After they are three or four days old they may be allowed 
a run in the outside air during the warmer parts of the 
pleasant days, and after they are a week or ten days old 
they may be allowed access to the outdoor yard at all times. 
They 'will grow stronger and better if they are given the 
outdoor runs and there will be less mortality. Very litttle 
fussing will be necessary with them after the first four or 
five days. Constant attention, however, must be given to 
keeping the hovers and pens clean and dry. They will not 
thrive well in damp and dirty quarters. After the fifth day 
they may have a food composed of 2-3 bran and 1-3 Indian 
meal and 5 per cent of beef scrap. The gravel and grit may 
be discontinued, but a box full should be constantly within 
reach of the ducklings. The proportion of beef" scrap may 
be gradually increased until they are getting at five weeks 
old 15 per cent and this will be carried up to the killing 
time. After the fifth week the proportion of meal may be 



i6 



DUCKS AND GEESE. 



increased so that thoy arc getting equal parts of bran and 
meal. No further changes in food ration will be necessary 
to get plump fat ducklings at ten weeks of age. 

The heat uuder the hover should be at 90 when the 
ducklings are put in. the added animal heat will easily carry 
the temperature to about 95. It is unnecessary to exceed 
this degree at any time. After the first two or three days 
the temperature may run at about 90 and from this time it 
may be gradually lowered until at ten days it runs at about 
80 degrees. It is better, however, to run the temperature 
of the hovers by the ducklings rather than by the ther- 
mometer. If the little birds settle down contentedly and 
quietly under the hovers the temperature is all right regard- 
less of what the mercury indicates. On the other hand if 
they bunch together or refuse to go under the hovers it is 
either too cold or too hot. The experienced operator read- 



nished either by trees naturally or by brush covers or board 
roofs. It matters little which or how, but in some way it 
must be provided. In the case of Jong, cold rain storms it 
is better to have some shelter. 

Many of the producers give the young birds water only 
at feeding time. We, however, believe it is much the better 
plan to keep water by them at all times of the night and day. 
We believe that they will grow faster and be more contented 
and that the extra movements which it causes will not inter- 
fere with, but on the other hand will tend to hasten their 
growth. Many growers change the food when the ducklings 
are from seven to eight weeks old, using a larger proportion 
of meal and fattening foods. Our experience, however, has 
given us quite as good results by carrying them until the 
killing time of from 10 to 12 weeks on the ration which has 
been given. The little birds may have all the soft green 




A CORNER OF THE POLLARD DUCK FARM, SOUTH ATTLEEORO, MASS. 



ily knows the proper condition by the conduct of the bird 
and pays comparatively little attention to the thermometer 
after the heat is first determined before the birds are placed 
under the hover. After this time they run the temperature 
with reference to the ducklings rather than the ther- 
mometer. 

After the birds have reached the age of five weeks three 
feeds a day will be ample and they will not need the warmth 
of a hover except very early in the season. At this age 
after the first of April they may generally be removed to 
cold houses and in the summer time after the first of June 
at six weeks of age they will do very well without any other 
shelter than that provided by a roof or water shed. After 
the seventh week they will do very well with simply a brush 
shade or the shade which comes from trees and shrubbery. 
This shade is an absolute essential and must be had for both 
breeding stock and ducklings, and they will not do well or 
thrive without it. Exposure to the hot sun annually kills 
more birds than any other cause. This shade may be fur- 



food which they will eat and an occasional mixture of vege- 
tables with the grains. This is best if intended for breeding 
stock, but if they are meant for the market alone it is unnec- 
essary, and they will grow as rapidly and do as well on a 
strict grain diet and will make a harder, heavier flesh. 

In fitting the birds for most eastern markets 
FITTING the ducklings sell better if dry picked. This is 
FOR done by sticking in the mouth, which allows the 

MARKET, birds to bleed freely, stunning them by a blow 
on the head and removing the feathers quickly 
before the carcass cools. This operation, while difficult for 
the beginner, is yet easy in the hands of an expert, and good 
pickers by this method will clean from 40 to 60 in a day of 
ten hours. Something, of course, depending upon the stage 
of growth of the pin feathers. This growth is either accel- 
erated or retarded by the proportion of animal food which is 
fed to the young birds. The duckling which has been fed a 
heavy proportion of beef scrap will begin to pin out quite 
perceptibly at ten weeks of age, while those fed a smaller 



DUCKS AND GEESE. 



■7 



proportion of the animal food may be carried to twelve 
weeks with no freer growth. In the one case the birds 
should be picked at about ten weeks, in the other it would 
be more profitable to carry it until the stage when the pin 
feathers start freely, when it should be immediately mar- 
keted. Where they are allowed to go until the pin feathers 
get long and the second growth of feathers begin to come in 
freely they go off in flesh and weight and it takes about four 
weeks to get them around again in good condition. At the 
end of this period they will not have gained enough in 
weight to offset the added cost of care and food. The profit- 
able time to kill them is at from ten to twelve weeks, ac- 
cording to the stage of growth and condition of their feath- 
ering. Very early in the season, while prices are ranging 
high, it may be more profitable to kill them at eight weeks, 
as at that time a bird of four pounds may be worth quite as 
much as a five or six-pound bird two or three weeks later. 

On Long Island, where many ducks are annually killed 
for market, most of the dressing is done by scalding, the 
work of removing the feathers being done by women at an 
expense of about five cents for each bird. While the opera- 
tion may be more rapidly accomplished in this manner, in 
most of the more fastidious markets the product does not 
sell so readily and will not stand exposure to the air without 
becoming discolored and ill-looking. In New England the 
average price paid for dry picking is seven cents per head. 
In the south much of the picking is done by colored women 
and such labor may be had for three cents a head and it is 
considered a very desirable occupation by the people who do 
the work. In the western and northwestern states a great 
deal of the picking is also done by women who are employed 
principally because they can be better depended upon, are 
steadier in every way and are more particular to do the 
work well than are the men to be found in these sections. 
In picking, the feathers are left on the wings from the sec- 
ond joint and on the neck for about one-half its length. The 



wings should be folded close to the sides and tied firmly 
with a string, the heads should be left on and the carcass 
-indrawn. As soon as the feathers are removed drop the 
carcass into a barrel or tank of clean water, where they may 
be allowed to soak for from two to three hours, when the 
blood should be washed from the mouth and head, and they 
should then be placed in a tank or barrel of iced water and 
left to cool and harden. When treated in this manner the 
flesh will be much whiter, firmer and better looking than if 
cooled in dry air. The important point is to get rid of the 
animal heat as quickly as possible and the quicker this is 
done the longer the bird will keep. The color of the flesh 
should be white. A yellow or off color being very undesir- 
able and not as in the case of chickens commanding a read- 
ier sale. This is the case with all water fowl. White- 
meated geese selling much more readily in fastidious mar- 
kets than do the yellow-skinned birds which have been fed 
very freely on green foods. 

The feathers from the Pekin ducks sell readily and vary 
in price from 25 cents some seasons, to 37 and 40 cents at 
other times. They form quite an item of profit and it is 
worth while to pay careful attention to their preservation. 
Quill feathers are thrown to one side and are comparatively 
worthless or market purposes. In shipping the birds to 
market, the head and neck should be folded back against 
the body and they should be closely and firmly packed in 
layers in either boxes or barrels. If they are to be shipped 
only a short distance they will carry all right without ice, 
but if to be shipped on long journeys they should be packed 
with first a layer of ducks, then a layer of broken ice, with 
another layer of ducks, etc., until the barrel or box is filled. 
In this way they may be shipped comparatively long dis- 
tances with no fear of loss by heating, and they will arrive 
at the market in good condition. 

GEORGE H. POLLARD. 



FEEDING AND CARE OF DUCKS. 



BY ELMER PUTMAN. 




UCKS are injuriously affectedby too much sun, 
lack of a cool place to roost at night, and lack 
of water in warm weather. Ducks like clean 
water just as well as a man and will use cool 
water in preference to warm. Corn three times 
a day is too often for young ducks unless you are fattening 
them. Two-thirds of our duck feed is cut grass in summer 
and cut crab grass hay and corn fodder in winter. 

If you give your ducks a chance to get water at night 
with grass or something in it they will do better than those 
that have no water from bedtime till breakfast. There is 
grass that ducks will not eat when running out, that if cut 
and fed to them they will eat lots of it. Many times a duck 
is wonderfully pleased to have coarse cracked corn put in a 
pail of water, so that it can gobble after it, and in this way 
it will eat only what is needed and no more. Old ducks pre- 
fer ground grain to whole grain except in cold weather, and 
a good mixed combination is preferred at all times. There 
are only two ways of successfully raising ducks, chickens 
and turkeys. One is to move in with them and stay from 
start to finish, and the other to take them in with you. 

Ducks that are never picked will grow larger and have, 
as a rule, better offspring than those constantly picked. 



Ducks well raised will begin laying at five and one-half 
months old, or a little less. I had March ducks lay the last 
of September, and expect to have it so again. I believe they 
should be kept off the snow and ice as much as possible. 
Put them in a good dry place in cold weather, provide nice 
warm water, and see what they say when you call on them. 
Ducks are like chicks and turkeys, they like lots of ground 
bone. I have bought lots of it, more than 16,000 pounds. 

You can get a duck to market four weeks earlier than 
you can a chicken, but the price is generally three to five 
cents lower. The only difference as to profit is the greater 
loss in raising chicks than in raising ducks. A little flax 
seed is good. Take a pint and a half and cook to a jelly. 
This much will fill a good sized pail and make enough for 
300 head of adult stock. Mix in the soft food, say twice a 
week, and not more than three times. We prefer this to oil 
cake that is recommended by breeders occasionally. Ground 
meat scraps are good for ducks also unless when quite small. 
Here in this latitude ducks usually begin laying in January 
and continue till the middle of August. I also expect a few 
eggs in the fall, and ducks hatched from such eggs sell well 
the next March and April, usually about fifty cents apiece. 

ELMER PUTNAM. 



A BIG EASTERN DUCK RANCH. 



An Account of a Visit of the Editor of the Reliable Poultry Journal to the Duck Ranch and Broiler Farm of 

Mr. A. J. Hallock, Speonk, L. I. 



Information on the Breeding, Feeding and Management of Ducks for Market— Facts Worth Treasuring. 




HE editor's visit to the great duck ranch of A. 
J. Hallock, located near Spoenk, on Long 
Island, was a decidedly satisfactory one. 
Spoenk is a mere station, situated seventy- 
one miles from New York City. A few well- 
to-do Gothomites own country homes there- 
abouts, but much of the land lies idle, held by speculators. 
Mr. Hallock's place is something like two miles from the 
station, reached by a roadway that is as forsaken and pic- 
turesque as any country road to be found far inland, or even 
in the roomy west. 

Enroute to Speonk we saw from the car window several 
flocks of Pekin ducks yarded along the edges of ponds and 
streams, but we were not prepared for the scene which met 
our view when the roadway led us out of a strip of wood- 
land into an open space surrounding what proved to be the 
Hallock homestead and cluster of poultry buildings. A slow 
running stream ranging in width from twenty to fifty feet 
emerged from the woods to the left of the roadway and ran 
parallel with it seaward, passing two houses, one occupied 
by a Mr. Wilcox, the other by Mr. Hallock. In yards which 
ran down a sandy slope and extended into the stream were 
from 10,000 to 12000 Imperial Pekin ducks. The yards are 25 
feet wide by 150 to 200 feet long, and from our point of view 
we could see practically all of them — about three-quarters of 
a mile of ducks! On account of their access to running 
water these ducks were snow white, and the old ones looked 
as large as fair sized Embden geese. It was a sight worth 
going far to see. 

Mr. and Mrs. Hallock were extremely kind. On their 
invitation we remained over until the next day and that 
evening walked with them to the shore of the ocean. It was 
"knee deep in June," the fields were full of daisies; the at- 
mosphere was delightfully cool and refreshing. It is a pleas- 
ure to go back in memory to such scenes. 

Mr. A. J. Hallock's father began to raise ducks for profit 
on the present homestead as far back as 1858, and it has 
been a continuous "quack, quack, quack," in those diggin's 
from that day to this. The business has developed with the 
years; dozens of other persons have taken it up, until at 
present Mr. Hallock tells us that each season fully 100,000 
Pekin ducks are raised within a radius of five miles of the 
town of Speonk. When we were there Mr. Hal- 
lock had in the neighborhood of 9,000 ducks and ducklings, 
1,100 of them breeders, the rest young stock. Several hun- 
dreds had already been marketed. He also had close to 3,000 
chickens, a portion of them breeders, the balance broilers 
and roasters. During the season of 1894 the Hallock ranch 
produced 16,000 ducks from 700 breeders; in 1895 from 1,100 
breeders they hoped to reach the 20,000 mark, but owing to 
the unprecedented infertility of eggs, they said in June that 
if they reached 12,000 they would do well. They suffered 
from infertile eggs the same as did the country at large, 
puck eggs are, as a rule, well fertilized, but for some reason 



(late winter and extreme cold probably) even duck eggs 
were loth to hatch last spring. 

The Hallock ranch comprises forty 
INCUBATOR acres. On this ground are several brooder 
CELLARS. houses, a feed house, killing house, stock 
house, an incubator cellar, etc. The exact 
plans for building such a cellar are at the discretion of the 
persons chiefly interested, but in the way of general direc- 
tions we submit the following: 

Choose a well-drained location, free from seep-water, 
and excavate to a depth of two or three feet. Two feet is 
ample. For the walls brick or stone can be used. If these 
are not available, hard wood, or even pine plank will an- 
swer first rate, excepting that they will not be as lasting. 
Where the ground is dry, plank will last for years. Build 
the side walls up to a height of four or six feet, as desired, 
having these walls half way below and half way above the 
surface of the ground. Build the end walls up to a peak to 
fit closely under the roof. 

The roof will need to be well built. Use for the roof 2x6 
pieces, and if thought necessary brace it with two uprights, 
one placed at each end of the fairly good-sized skylight, 
which is placed in the center of the roof. Cheap sheathing 
will answer for covering the roof. On this, place six inches 
of loose straw; on the straw throw from six to ten inches of 
earth — that excavated — and pack it down well. Use double 
windows for the skylight, leaving four to six inches between 
them, and protect the top one with a wire screen. It is, no 
doubt, best to have a double, or vestibule door, as there will 
be less loss of heat when entering and coming out, but this 
precaution is not really necessary. The floor can be natural 
earth, or cement, if desired. 

An incubator cellar built as above will preserve a re- 
markably uniform temperature, regardless of outside atmos- 
pheric changes, and in such places hot air and hot water 
incubators are on a par, both naturally being at their very 
best. Where persons think of embarking in the business on 
a large scale, we advise the use of a regular incubator cellar 
similar to the one here described. 

Mr. Hallock's ducks, both old and young, have access to 
fresh running water, but there is not enough of it for them 
to swim their flesh away. Real young ducklings are not ad- 
mitted to this water; they are four weeks old before this 
happy time comes. Mr. Hallock frequently gets his duck- 
lings to weigh as high as six pounds each at ten weeks old; 
five pounds each is a common weight. He marketed his first 
last spring on April 17. Twenty-two of them then weighed 
ninety-two pounds, and he got for them 40 cents per pound. 
Some were marketed earlier in the season than this by other 
parties, and 45 cents per pound was obtained. The year be- 
fore they started in at 60 cents per pound. Last spring the 
price remained at 40 cents between three and four weeks. It 
stayed at 30 cents over a month. On June 10, the time of 
the writer's visit, the price was 22 cents, with prospect of 



DUCKS AND GEESE. 



19 



staying there through June. In 1894 the price fell once to 12 
cents. Sixteen cents is as low as it ordinarily gets. Mr. 
Hallock states that there is not much margin in the business 
at 12 cents per pound. 

All ducks at these prices are shipped dressed and sold to 
commission merchants. The entrails are not drawn and 
only the soft, marketable feathers are plucked. The wing 
and tail feathers, and a few near the head are left. The 
head is not removed, nor are the feet. Hence the loss in 
weight on account of dressing them is small. As the season 
advances the ducks are packed in ice for shipment. A duck- 
ling when served makes four "cuts" only; at fashionable 
restaurants only two. Where the editor ate his paid meals 



"soften them," producing looseness of the bowls and debil- 
ity. They feed young growing stock on this ranch more 
cornmeal than is fed commonly. One-third cornmeal is fed 
to start with. The proportion is increased as the ducklings 
grow older. Bran, where too much is given, has a loosening 
effect. The birds are fed three times a day, after the first 
three weeks; before that they are fed four times daily. They 
are fed as soon as it is light enough in the morning for them 
to see to eat, again at noon, and a third time just before 
dark. Thus it is that the twenty-four hours are divided up 
about equally by the three feedings, and growth is continu- 
ous. No pains are spared to get the quickest possible growth 
out of the stock to be marketed. So-called celery-fed ducks 



■M^ 'i4f&&|fl§3HydftfcL ifai iMifi ill , . , nsifrft milfok 
E 














* • ' v^^H^H|^Hijjb £*£& 


lygisw*,, «^,.#^ *.i i '" 







VIEW ON ATLANTIC DUCK AND BROILER FARM, A. J .HALLOCK, PROPRIETOR. 



during this trip ducklings are not served, at least not as a 
rule — the boarders prefer corn beef with hash in prospect. 

Under no consideration are ducklings on these eastern 
ranches allowed to shed their first feathers before being 
marketed. Even Sabbatarians would work nights and Sun- 
days before they would permit this, as it takes four weeks 
for the birds to get back their flesh. Growing new plumage 
is a severe drain on the system and uses up the nourish- 
ment the bird takes, diminishing the flesh. Women, girls 
and men are employed to pick the ducks and they make 
quick work of it. 

On the Hallock ranch the food consists of 
FEEDING cornmeal, bran, ground oats and middlings, 
AND also cut grass and cut green oats. By "cut" is 

HOUSING, meant chopped. Beef scraps are mixed with 
the rations for the breeding ducks and not too 
much green food (grass and oats) as this has a tendency to 



are fed celery seed, which last spring cost sixteen to eighteen 
cents per pound. We may rest assured that no great amount 
of this seed was fed, but it is claimed enough is fed to im- 
part a rich celery flavor to the flesh. On the breasts of these 
high life individuals, after they are dressed, are stamped the 
words, "Hallock Celery-fed Ducks." Corn beef must indeed 
taste flat compared to these toothsome water lilies. No 
high-toned editor would stoop to corn beef But high- toned 
editors exist only in the imagination, where board bills are 
not presented. 

Mr. Hallock in 1894 bought and fed his ducks and chick- 
ens over 12,000 bushels of grain! Roll that morsel under 
your tongue for a few moments, then tackle this one: When 
we were there his men were each day feeding no less than 
3,000 pounds of food to those same ducks and chickens. This 
looks like doing it by wholesale, does it not? But wr>. state 
only the facts. It was a surprise party to us. 



20 



DUCKS AND GEESE. 



Pood is distributed among the ducks by means of a 
tramway and car. The tramway emerges from tho feed 
house and is built across the tops of the fences of the yards. 
The food is thoroughly mixed in big troughs by use of shov- 
els and potato forks. Cold water alone is used and the food 
is mixed dry-wet. What food is not eaten up clean is re- 
moved in every ease to prevent cloyed appetites. 

The brooding houses on this ranch are very simple. 
Ducks, anyway, are one of the easiest creatures on earth to 
raise. They do not have lice; they do not have roup; they 
do not have cholera; they simply live, eat, drink and grow 
big. They are the hogs of the fowl family, when it comes to 
eating: but they make good use of the large quantities they 
eat. 'Tis true they will gulp down twice as much food as a 
chicken, if they can get it; but it has been repeatedly demon- 
strated that they grow twice as fast as a chick, so where is 
the loss? There is no loss. We claim, and can prove with- 
out difficulty that, as Charles F. Newman says, duck raising 
or farming is to-day the most profitable branch of poultry 
raising, when the daily market is to be depended upon. 

The brooding houses above referred to are generally 
twenty to twenty-four feet wide and from 100 to 180 feet 
long. They have a double pitch roof, with low walls under 
the eaves, say four to six feet. Along the ridge they are 
twelve to fifteen feet high and under this ridge is a passage- 
way four to six feet wide, extending the length of the build- 
ing. On either side of this aisle are the continuous board 
brooders covering the hot water pipes which traverse the 
length of the building, cross over and return under the hov- 
ers on the opposite side of the aisle. Partitions divide the 
brooders and space in front of them into runs five or six feet 
wide and these inside runs open into outside runs varying in 
length up to 75 or 100 feet. In each brooder and connecting 
yards are kept from 100 to 125 ducklings down to 75 or 80, 
according to size. These little fellows have all the water 
they will drink, but none to swim in. No artificial heat is 
supplied in their brooder houses, except what comes from 
the heater located at one end and the long rows of pipes. 
Ducks are naturally hardy, but chicks thrive well under 
precisely the same treatment, in fact it is best that both 
should exercise in a cool atmosphere, even to going out of 
doors in midwinter. 

Mr. Hallock believes firmly that there is good profit to 
be made out of broilers, roasters, eggs for market and eggs 
from pure-blood stock for incubator use. He has built a 
large iennery and this winter is carrying 1,000 hens as lay- 
ers. He proposes to work into thoroughbred stock of White 
Plymouth Rocks, Black Langshans and Single Comb White 
Leghorns. His idea is to hatch hens eggs and raise broilers 
each season ahead of his ducks, as the latter do not begin 
laying until in February and March. 

Asked what it costs per pound to grow ducks for market, 
Mr. Hallock put the cost at 5 cents per pound in food and 
labor, nothing computed for money invested, wear and tear 
of plant, repairs, etc. These items foot up considerable. 
The buildings, however, are inexpensive; only 15-inch high 
fences are required and the bulk of the money invested is 
turned over rapidly. "There is," said Mr. Hallock, "good 
money in the business." The prize winning Pekins exhibited 
year after year by Mr. Hallock at Madison Square Garden, 
New York City, are all hatched and reared by artificial 
means, and so has been their ancestry for many years back. 



Here, by the way, is a big hard fact for Mr. Felch to play 
foot ball with in establishing his claim that incubators and 
brooders are filling the country with inferior poultry. 

Said Mr. Hallock: "You western people 
CARE OF can readily see why we do not care to sell 

BREEDERS, good breeding ducks in the late winter and 
early spring for less than $4 or $5 each. 
These ducks, being our earliest ones, we could have sold 
when ten weeks old at an average of $1.25 each. After we 
keep them nearly a year, and when they are full of eggs, we 
prefer to keep them rather than coop and ship them at $2 to 
$3 per head. It pays us much better." Mr. Hallock has re- 
fused $15 each for exhibition males. The best are invariably 
in strongest demand. 

The sandy soil on Long Island is, so far as duck rais- 
ing is concerned, a blessing in itself. These duck yards are 
kept clean by nature. Every shower of rain cleanses them. 

Mr. Hallock does not believe the small area of water his 
ducks have access to retards their growth. Access to clean 
water certainly makes the ducks appear to much better ad- 
vantage, for they are then sure to keep snowy white. A 
clean duck looks larger by 20 per cent than one that is be- 
grimed. 

Sometimes the ducklings from the same hatch do not 
grow uniformly. In this case the undersized ones are 
shifted back among the younger ones, where they stand an 
equal chance for food. They will then often forge right 
ahead and nearly catch up in size with their brothers and 
sisters. 

None of the breeding ducks are kept after they are three 
years old, and most of them are marketed after their second 
season. Old ducks begin to lay later in the season each suc- 
ceeding year, and it is important on a duck ranch that they 
have eggs as early as possible. But when the old ones begin 
to lay they lay just' as well as do the younger ones. Mr. 
Hallock every spring saves his breeders from his earliest 
hatches as he finds that they give him the strongest eggs 
the following spring. 

In bitter cold weather the houses in which the breeding 
ducks are kept are closed at night, but the birds are given 
their liberty during the daytime, except when severe storms 
prevail. Ducks that are allowed to run out are found to lay 
eggs that are more uniformly fertile. The more exercise the 
breeding ducks take the better, the same as with the chick- 
ens. Their eggs vary in fertility from month to month. 
This is hard to account for, but the fact exists. Last year 
Mr. Hallock sold duck eggs at $8 per hundred, regardless of 
the number taken; this season he will ask $10 per hundred 
for them, as he finds it pays him better to hatch the early 
supply than to sell them. 

Mr. Hallock has grown up in the business. He em- 
ployed four men and a number of women on his 
ranch. He has a wife and three children, an interest- 
ing family, and a very pleasant home located within hear- 
ing distance of the ocean. It is plain to be seen that he is 
satisfied with the business he is in. That he is making 
money out of poultry, and is on the road to greater profits, 
is also plain. On behalf of the R. P. J. readers and on our 
own behalf we again thank him and his estimable wife for 
their hospitality to us, a stranger, and for the information 
so freely given. 



PEKIN DUCKS FOR PROFIT. 



Poultry Raising is Now a Trade— Operating Duck Egg Incubators— Care of Breeding Stock— How to Turn 
$5,000 Worth of Corn, Wheat and Bran Into $10,000 Worth of Ducks, Chicks and Eggs- 
Formulas for Feeding Laying Ducks and Young Ducks. 



BY JAMES RANKIN, SOUTH EJASTON, MASS. 




HE wonderful growth and increase of the duck 
business in this country during the past fifteen 
years has been phenomenal, and though it has 
been multiplied many times over (and never 
more so than during the last season), yet the 
demand exceeds the supply. Though the prices for dressed 
birds the past season have ruled a trifle lower, which was 
the case with all kinds of poultry, the unusually low price 
of grain has more than made up the deficiency. Now, Mr. 
Editor, if it will be of interest to your readers, we will 
briefly describe our method of growing and marketing Pekin 
ducks. Though we have grown ducks more or less all our 
lives principally for our own use, we started in some twenty 
years ago with thirty Pekin ducks to make it a business. 
From those thirty birds we grew more than fifteen hundred 
young birds for market, and we distinctly recollect the job 
we had in getting rid of them. The marketman would look 
at us in surprise, and say: "There is no call for that stuff. 
We don't want it." Now, though growing ten times as 
many, we cannot fill our orders from those same men, and 
it is not alone what we grow, but the hundreds of thousands 
of birds that are grown by others all over the country. 

Our methods at first were crude, and we met with some 
losses. It was weak legs, sore eyes, hump backs and other 
troubles, the cause and remedy for which we finally discov- 
ered. Too highly concentrated food, together with too little 
animal food, without the proper amount and quality of grit 
to enable the young birds to grind and assimilate it, ac- 
counted for a large share of all these troubles, and are re- 
sponsible now for nearly all the letters with which we have 
been flooded the past season, all containing the same re- 
frain: "My ducklings are weak-legged; many of them can 
not stand, and are dying. They have dysentery, sore eyes, 
and abnormal livers. What shall I do?"Now, in covering 
all these points through the pages of the Reliable Poultry 
Journal, we confess to being a little selfish, in the hope that 
it will relieve us at least of a share of our correspondence, 
for though our little book, "Natural and Artificial Duck Cul- 
ture," answers all these queries in detail, yet, it reaches but 
a small part of the poultry fraternity. 

It is well known by this time that the 
poultry business is as much a trade as any 
other department in life, and a man in order 
to succeed must possess, at least, two traits to 
qualify him for the business — intelligence and 
energy. His buildings should be neat and commodious, con- 
structed with a view of reducing the labor to a minimum, 
also of securing good drainage. Above all, start in with 
good incubators and good brooding apparatus. Secure first- 
class stock to start with. Debilitated, degenerate stock will 
never produce healthy young birds, and it is worse than use- 
less to hatch thousands of young birds that come into the 
world with enfeebled constitutions and in no condition to 



POULTRY 
RAISING 
A TRADE. 



live. But there are other sources of mortality aside from 
this. Cheap and improperly constructed incubators, with 
greatly varying temperature in their egg chambers; defec- 
tive brooders, which mean extremes of heat and cold on the 
young birds— all contribute their share toward the death 
rate. 

I have never thought that the variety of food given was 
as responsible for the poultry growers' troubles as the care, 
cleanliness and proper control of heat in both hatching and 
brooding the young birds. It is true that under proper regi- 
men and diet, young birds will grow faster, develop better 
and weigh more at a marketable age than if the food ingre- 
dients were not right, and the old birds will also contribute 
a large number of highly-fertilized eggs when the food con- 
ditions are right. Our food formula for ducklings in differ- 
ent stages of growth, also for laying and store birds, I will 
give later on, and confine myself now to the care and treat- 
ment of the birds. 

Highly fertilized eggs should be used, if possible, as it 
will mean strong ducklings and more of them. See that the 
heat in the egg chamber is uniform. Use accurate glasses, 
and place them on the eggs in the center of the egg chamber. 
Run them at 102 degrees the first two weeks and 103 after 
the animal heat begins to rise. The eggs should be cooled 
a little once each day after the first week, and longer after 
the animal heat rises. A little moisture should be used 
after the eighteenth day, ventilating a little more towards 
the end of the hatch. Observing these rules, with a good 
machine and good eggs, the operator should hatch from 65 
to 70 per cent of all the eggs used. 

Do not feed your ducklings till after they are thirty-six 
hours old. Feed four times a day and no more at a time 
than they will eat clean, in fact, keep them a little short, 
especially during confinement in inclement weather, as it is 
an incentive to exercise, which they need in order to assimi- 
late their food. Do not put more than one hundred in a 
pen; seventy-five would be better. Bed the little fellows, 
until ten days old, with hay chaff or cut straw, then with 
sawdust (if to be had), as the latter is both a good absorbent 
and disinfectant. Keep the pens dry and clean, both outside 
and in. The welfare of the ducklings depends upon this. 
Be sure to give shade in warm weather. It is not necessary 
to keep water by them, but give all they will drink, while 
feeding. The birds should be ready for market at ten weeks 
old. Breeding birds should be selected from the early 
hatched birds (I always select the largest and choicest), 
handling every one carefully. It is true that the early 
hatched birds are worth more in market, but I must keep 
them to breed from, as they will develop into larger and bet- 
ter birds than those hatched later, as the cool, temperate 
weather of the early spring will facilitate their growth and 
maturity much better than the extreme heat of mid-summer. 
The birds cost me more, but it is policy in the end, as they 
reproduce much sooner than the later ones. 



22 



DUCKS AND GEESE. 



The birds selected for breeding should 
CARE OF be turned out to pasture or in large grassy 
BREEDERS, lots, if possible, and fed on adulterated food. 
By this I mean bran, Quaker oat feed, with a 
little meal and grit. About November 1 these birds should 
be yarded for winter work. The yards should have been 
previously prepared for their reception. About August 1, 
after the old birds are through laying and beginning to molt, 
they should be taken out of the yards and turned out to pas- 
ture. The yards are turned and sowed to barley, which crop 
serves a double purpose — that of disinfecting the ground and 
giving a heavy crop of green food for the birds. This green 
food is cut fine and mixed in their daily rations. When the 
time comes to yard the birds, this crop has all been cut and 
the yards are in fine condition for them. These yards are 
one hundred feet long and the same width as the pens in the 
building. Whenever we have room, the yards are run out 
fan-shape, which of course makes them larger. Our green 
food now consists of green rye, obtained in the way de- 
scribed. As fast as our yards are emptied of ducklings, they 




VIEW OF WEST SIDE OF LANE, RANKIN'S DUCK RANCH. 

are turned and sowed quickly to rye, as this is a crop which 
resists winter's frosts. We now have about two acres of this 
rye, a perfect mass of green, about eighteen inches high. 
This largely constitutes our green food for winter. Just be- 
fore a snow storm we cut large quantities of it and pile it up 
in a frozen state in some shady place, where it can be drawn 
upon at will. 

Should this supply be exhausted while the ground is cov- 
ered with snow, we always have several tons of fine clover 
rowen, cured for the purpose. This, with a few hundred 
head of refuse cabbage, carries us through in good shape. I 
dwell particularly on this green food because it is one of the 
necessities for the production of strong, highly fertilized 
eggs. Every one knows how necessary green food is for 
liens during winter confinemnt, yet it is even more essential 
for ducks. I now mix 15 per cent of this green rye, cut fine, 

with the other food. ,• 

I am often asked if crossing the 

Pekin with other birds will not produce 
a better market bird than the thorough- 
breds. In reply, will say that I have 
crossed the Pekin in every conceivable 
way with ot.her breeds, with an eye to securing a better mar- 



IT DOES 
NOT PAY TO 
CROSS PEKINS. 



ket bird, but with unsatisfactory results. The birds either 
came out with weakened constitutions, were longer matur- 
ing, and had dark pin-feathers or unsightly blotches on the 
skin. This experience has more than ever convinced me 
that there is nothing, as yet, in the shape of a duck that will 
supercede the Pekin as a market bird. There is no bird that 
is under better control or that will respond sooner to gener- 
ous food and care than the Pekin duck. Her fecundity is 
wonderful. Not even the far-famed Minorca or Leghorn can 
compete with her as an egg-producer. Beginning, if you 
wish, at four and one-half months old, she will contribute 
her quota of one egg per day, with but little intermission, for 
nearly ten months, and as an egg-producer for market alone 
she is more profitable than the hen. There is not a day in 
the year that we are without duck eggs. When old birds 
begin to molt and are barren, the younger ones commence 
their work. 

We have, this season, got out about 12,000 young birds, 
and have been busy marketing them for the past four 
months. We have some 2,000 young birds not yet marketed 

and 2,000 more early hatched, 
the largest and choicest, care- 
fully selected for breeding 
purposes. The latter are 
turned out to pasture, as it 
were, in large yards of three- 
fourths of an acre each, with 
about 200 birds in each yard. 
These birds are kept strictly 
for our own use and for fill- 
ing orders when received. 
Drakes and ducks are kept in 
separate yards as far as pos- 
sible. 
They are given grass, shade 

and range, fed lightly on one 
part meal, two parts bran 
and one part Quaker oats, 
morning and evening, with a 
lunch of corn and oats at 
noon. The feed is mixed in a 
large box on a low truck, 
about twenty bushels at a 
time, and driven around to 
the different yards. 

These birds are placed in 
the breeding yards early in 
November and are fed to superinduce early laying. The 
feed then consists of three-fifths meal, bran, oat-feed and 
ten per cent beef scraps with boiled turnips, green rye, 
refuse cabbage, clover rowen, etc. The birds will usually 
commence laying the latter part of November and continue 
till August 1, and can be depended upon to give us 140 eggs 
each. The first eggs are not apt to be fertile, but the fer- 
tility rapidly increases till our January eggs give us first- 
class hatches. When the little birds first come out they are 
put in our brooding houses, the little ones being placed near- 
est the heater, for though there is very little difference in 
the heat of the brooders, yet the building itself is always 
warmest near the heater, as that radiates a great deal of 
heat. 

At about ten days old we let the little birds out in the 
middle of the day when pleasant. When first hatched out 
they are fed on one part hard boiled eggs (chopped fine) to 
four parts of bread crumbs, into which a little course sand 
has been mixed. When a few days old green stuff should be 
fed to them. They are fed four times a day till six weeks 
old, then three times. Gradually the quantity of meal is in- 
creased as the birds grow older. At eight weeks they are 



DUCKS AND GEESE. 



23 



fed three-fourths cornmeal and a little more scraps while 
fattening. If they are of good stock and well fattened they 
may be depended upon to dress twelve pounds per pair at ten 
weeks old. The price in New York this season for first ship- 
ments was 35 cents per pound, gradually falling, until now 
it is 14 cents, but even this leaves a good margin of profit, as 
we find it a cash business, subject to neither droughts, frosts 
or floods. We have been running this 'Pekin duck business 
now for over twenty years, and find the demand is growing 
better every year. By careful selection of the choicest from 
among so many we have increased the size and improved the 
symmetry of our birds so that they are larger and better 
than our imported birds. 

Our yards are carefully disinfected every year by being 
turned up and sown to barley, of which we get a rank 
growth while the birds are turned out to pasture. The yards 
occupied by our young birds are swept once or twice each 
week, usually before a storm. These sweepings amount to 
many tons each season and are spread evenly over our grass 
farm, giving us enormous crops of good hay. Twenty years 
ago we cut but six tons of hay, now we cut 125 tons. That is 
what poultry has done for us. Indeed, we know of no better 
renovator for a run-down farm than poultry. 

Of course we produce many more eggs 
FERTILITY than we can use for incubating — the present 
OF EGGS. season over 50,000 eggs. These eggs have 
gone to every state in the Union, including 
many shipments to California, all parts of Canada, also to 
Bermuda, England and Ireland; and yet we have not been 
able to fill our orders. It is a pleasant thing to find that the 
same customers deal with us year by year. We always send 
surplus eggs in case of accident through rough handling, and 
we never send out eggs without guaranteeing their fertility, 
and as we test a 600-egg machine every other day we know 
exactly how fertile our eggs are and just how many extra 
eggs to send. 

We would say here that more depends upon this egg 
business than your careless operator ever dreamed of. An 
egg may be fertile and yet no hen or incubator can by any 
possibility hatch it, because, though the germ may start, 
there is not vitality to carry it through. Should you by 
chance hatch a chick from one of these weak eggs no brood- 
er nor any amount of petting or coaxing can ever induce it 
to live. The condition of the mother bird that furnishes 
the egg controls the hatching, the thrift and future develop- 
ment of the chick. 

Now it is the early hatched chick that will always make 
the greatest returns in dollars and cents, and the eggs from 
which they spring must be furnished during the winter when 
the mother bird is confined to the building from the incle- 
ment weather outside. This is the time when extreme eare 
must be used. Overfeeding with highly concentrated food 
will give you eggs from which perhaps a few weakly chicks 
may be hatched only to "shuffle off this mortal coil" before 
they are a week old, and not only that, but this course, if 
persisted in, will soon produce languid movements, lustre- 
less plumage, torpid livers, roup, cholera and all their at- 
tendant evils. 

It is against this contingency that we are to provide in 
the fall in the shape of green rye, turnips, small potatoes, 
refuse cabbage, clover rowen — cured for the purpose — and 
by feeding sparingly of food abounding in protein and the 
albuminoids, keeping the fowl a little hungry to induce exer- 
cise; in short, making it as near summer or them as we can 
as far as food is concerned. Follow this course and you will 
have a strong, healthy egg that will hatch under any favor- 
able circumstances. 

You would be surprised at the amount of food of this 
kind that we accumulate in the fall for winter use. The 



thousands of bushels of roots, the cabbage, the tons of clover 
hay and green rye to supply this winter's demand. 

The same care in regard to the food of the parent must 
be used in the growth and development of the young birds 
when out. It seems to us when times are hard, business dull, 
money close and bills almost uncollectable and thousands of 
thousands of willing hands idle throughout the land, that 
the poultry business is more promising than ever, as it is 
always a cash product with money turned every three 
months. With the demand for dressed poultry, as far as we 
are concerned, always in excess of the supply, with the re- 
turns far greater than from any other farm product, we 
think that every farm should have its poultry department. 
The first thing the amateur needs is first- 
HATCHING class breeding stock or eggs from the same. 
AND There is sure to be a sad loss among young 

FEEDING. ducklings bred from debilitated stock. Good 
stock should be secured to start with, and 
when properly fed and cared for there need be no fear of 
loss. Again, it is a very easy thing to kill your ducklings 
before they are hatched, or in other words, bring them into 
the world in such shape that their early decease is a fore- 
gone conclusion. Suppose you run two machines side by 
side, supplying both with eggs from the same stock. One 
machine is run carefully without variation and gives you a 
ninety per cent hatch of strong, healthy ducklings, every one 
of which is bound to live until the knife ends its days. The 
other machine is allowed all manner of latitude during the 
process of incubation and gives you a forty or fifty per cent 
hatch of weak, debilitated little birds, a large per cent of 
which no amount of petting and coaxing can induce to live. 

A brooding arrangement adapted to chicks will answer 
equally well for ducks. The little birds should be at least 
thirty-six hours old before taken from the machine and 
placed in the brooders, which should be previously prepared 
for them by placing a board (four or five feet long and ten 
inches wide, with half-inch sides to it) close to the brooder 
in front, with a little water-fountain so arranged that they 
can get their bills in, but not their bodies. The birds should 
be confined to this small space in front of the brooder for the 
first day, when they can be given the free range of the pen. 

As I have said, the first food should consist of bread or 
cracker crumbs slightly moistened, and about ten per cent 
of hard boiled eggs, chopped fine, shell and all. We use in- 
fertile eggs for this purpose, and those slightly started. Mix 
in this food about five per cent of very fine gravel, or coarse 
sand. Do not place grit by them and expect them to eat it, 
but mix it in their food and compel them to eat it, as it is the 
most essential part of the whole thing. Scatter this food on 
the board and place your ducklings on it and they will be 
busily eating within ten minutes. One hundred to one hun- 
dred and fifty little birds can be put in one brooder six feet 
long. When two or three weeks old, seventy-five to one 
hundred is a plenty for one pen. 

The heat in the brooder should be kept at about ninety 
degrees for the first day or two, when it should be gradually 
reduced as the birds grow older. We do this by always plac- 
ing the newly hatched birds nearest to the heater, moving 
them toward the other end of the building, to make room for 
each successive hatch. The building is always warmer next 
the heater. The distance from the floor to the pipes under 
which the ducklings nestle is usually from two and a half 
to three inches. It is easy to reduce the heat in the brooder, 
as the birds grow older and move toward the other end of 
the building, by increasing the distance from the pipes. Hay, 
chaff or finely cut straw should be used for the little birds 
until they are ten days old, when sawdust may be substi- 
tuted if the former is not to be had. It is not safe to use 
sawdust too soon, as the little birds are apt to eat it. After 



24 



DUCKS AND GEESE. 



the second day rolled oats and bran can be substituted. A 
little finely chopped rye or cabbage can be safely used at ten 
days old. At ten days, feed one-fourth cornmeal, the rest 
wheat bran with a little rolled oats mixed in, not forgetting 
the grit, about ten per cent of ground beef scraps or other 
animal food and a little green food. At six weeks old feed 
equal parts bran and cornmeal with a little quaker oats; 
feed also grit and beef scraps. At eight weeks old give one 
part bran to three parts cornmeal to fatten them, with the 
grit and beef scraps, but not any green stuff. 

The birds should be ready for market at ten weeks old 
and should dress to average from eleven to twelve pounds 
per pair at that age. The birds should be fed four times a 
day until six weeks old, then three times is sufficient. They 
should be watered only when fed until six weeks old, then 
they should be watered between meals also. Feed no more 
than they will eat up clean, and keep them a little hungry. 
They will thrive better so. Keep the pens dry and clean, 
allowing no filth about. Give them all the exercise you can 
during the inclement weather or winter. 

I will now give my methods and formulas for feeding 
the young birds (at different stages of growth) for eggs, 
also for breeding birds: 

For Breeding Birds (Old and Young Dur- 
FORMTJLAS ing the Fall) — Feed three parts wheat bran, 
FOR one part Quaker oat feed, one part cornmeal, 

FEEDING. five per cent of beef scraps, five per cent of 
grit, and all the green feed they will eat, in 
the shape of corn fodder (cut fine), clover, or oat fodder. 
Feed this mixture twice a day, all they will eat. 

For Laying Birds — Equal parts of wheat bran and corn- 
meal, twenty per cent of Quaker oat feed, ten per cent of 
boiled turnips or potatoes, fifteen per cent of clover rowen, 
green rye or refuse cabbage, chopped fine, five per cent of 
grit. Feed twice a day all they will eat, with a lunch of corn 
and oats and oats at noon. Keep grit and oyster shells con- 
stantly by them. 



For Feeding at Different Stages of Growth— The first 
four days, feed equal parts of rolled oats and cracker or 
bread crumbs, ten per cent of hard boiled eggs, chopped fine, 
five per cent coarse sand. Feed four times a day, what they 
will eat clean. Brooder heat, ninety degrees. 

When from four days to three weeks old, feed equal 
parts of rolled oats and wheat bran, ten per cent cornmeal, 
five per cent coarse sand, five per cent of fine ground beef 
scraps, soaked, finely cut green clover, rye or cabbage. Feed 
four times a day. Brooder heat from eighty-five to seventy- 
five degrees. 

When from three to six weeks old, feed equal parts of 
cornmeal, wheat bran and Quaker oat feed, five per cent of 
fine grit, five per cent of beef scraps. Mix in green food. 
Feed four times a day. 

When from six to eight weeks old, feed three parts corn- 
meal, two parts wheat bran, one part Quaker oat feed, ten 
per cent of beef scraps, five per cent of grit. Feed three 
times a day. 

When from eight to ten weeks old, feed two-thirds corn- 
meal, one-third equal parts of wheat bran and oat feed, ten 
per cent of beef scraps, five per cent of grit, oyster shells and 
less green food. Feed three times a day. They should now 
be ready for market. 

We never cook the food for our ducks after they are a 
week old, but mix it with cold water. 

I wish to emphasize several points again. Do not forget 
the grit; it is absolutely essential. Never feed more than a 
little bird will eat clean. Keep them a little hungry. See 
that pens and yards are sweet and clean, for though duck- 
lings may stand more neglect than chicks, remember that 
they will not thrive in filth. If anyone fails in this business 
it must be through his own incompetency and neglect. 

With us, it is the surest crop we can grow. Independent 
of the elements, affected neither by floods or droughts, heat 
or cold, a concentrated cash product turned every three 
months, it makes the best returns of any crop on the farm. 

JAMES RANKIN. 




DOUBLE BROODING HOUSE— NORTH SIDE — RANKIN'S DUCK RANCH. 



RAISING PEKIN DUCKS. 



Procure Large Frames by Proper Food and Care— Exhibit Utility Birds— Selecting Birds for the Show 

Room— Breed With an Object. 



BY EDWARD W. GRAHAM, OF KIMBAU, & GRAHAM, DENVER, COL. 




HAT duck culture is profitable, the large and 
prosperous duck farms all through the east 
prove. Western farmers and breeders have only 
recently begun to realize that duck breeding is 
one of the best paying branches of the poultry 
business. Although easy to raise to a marketable size, it re- 
quires some knowledge of their disposition and character in 
order to obtain the best results. The idea is much too prev- 
alent that ducks do not require any particular care until ten 
days or two weeks before being marketed. Whether in- 
tended for market, breeding or show purposes, the duck 
must be handled and fed with the intended purpose in view. 
Many of our western breeders allow a duck to hatch her 
own eggs and permit her to parade her family down to the 
duck pond or nearest stream. She is then allowed to raise 
the youngsters according to her own sweet will. As a result 
of this we have many small ducks in the west. 

Suppose we intend to raise ducks for market. The eggs 
are hatched under a hen or in an incubator, and the hen is 
allowed to raise her own flock, or they are placed in a brood- 
er. We should begin at once to feed for market. The first 
thing we want is a large frame, and in order to get this we 
must feed such foods as will produce bone and muscle, not 
fat. Perhaps we can best illustrate the effect of proper food 
and care by stating the manner in which we cared for and 
fed our Pekins last season, and the results. 

The first correct move is to secure eggs from as large 
and fine breeding ducks as possible. This being done the 
rest remains with the breeder. We will take for instance a 
flock of twenty-three Pekins that we hatched May 16, last. 
They were allowed to remain in the nest twenty-four hours 
after being hatched, and were then taken out and carefully 
examined for the large gray head louse. Being freed from 
or being found free of this pest, they were placed in our 
brooder house and fed a little lettuce. 

For the first four or five days they were fed on lettuce 
and baked mash or Johnny cake, composed of one part corn- 
meal, one part ground oats, one part bone meal, two parts 
wheat bran. They were now strong enough to stand feeding 
for frame. This was done by adding alfalfa or clover and 
green cut bone to their feed. In cutting the bone, care was 
used to avoid including any fat and only a limited amount 
of meat was allowed to cling to the bones before being cut. 

The youngsters were allowed all the water they could 
drink, but none in which to swim. The drinking vessels 
were so arranged that the ducklings could get only their 
bills into them. Nothing retards the growth of a young duck 
like being allowed to swim in water before being fully feath- 
ered. They were allowed plenty of room in which to exer- 
cise, but were not allowed to roam. As a result of this care 
we had youngsters weighing five and a half pounds each at 
ten weeks old. Please bear in mind that these ducks were 
not fat, but they were meaty. If we had been feeding for 
market we should have added cornmeal at least once a day 



to their rations, beginning when they were seven weeks old. 
When these ducks were fully feathered, we allowed them the 
use of a small pond, as we wished them for breeders. Ducks 
intended for breeding purposes will give better satisfaction 
in every way if allowed a little water to swim in after they 
have their full plumage, but market ducks should never be 
allowed more water than they can drink. 

These Pekins were placed in the show room 
EXHIBIT November 29, being just six months and thir- 
UTILITY teen days old. They weighed from seven and a 
BIRDS. half to ten pounds each, and scored from 97 to 
98% points. We are not publishing these scores 
to advertise our Pekins. The point we want to make is this: 
A duck is one of the few birds that scores higher the more it 
weighs, other things being equal. Of course this is not true 
when weight comes from fat, but when the weight comes 
from a large body or frame, this will be found to be usually 
correct. 

A fat duck seldom shows good shape, while the large 
framed birds (only in fair flesh) show the best and most 
symmetrical forms. We are fully aware that many breeders 
of exhibition Pekins try to keep their ducks as near as pos- 
sible to standard weights (for ducks under one year six 
pounds and drakes seven pounds) claiming that a large bird 
cannot show as good shape, and consequently cannot score 
as high. We have demonstrated the fact that this theory is 
incorrect. Our largest bird, a duck, weighed ten pounds and 
scored 98% points. 

Whether raised for market, breeders, or show birds, 
ducks can be successfully handled as we have outlined. If 
for market they should be fatted about three weeks before 
being marketed; if for breeding purposes they should never 
be fat. 

When getting ducks into condition for the show room, 
do not choose your exhibition birds and separate them 
from the flock, for if you do they will immediately refuse tu 
eat and become restless and dissatisfied. The same is true 
when selecting ducks to fatten for market. If for the show 
room, leave them with the whole flock until ready to take to 
the exhibition hall, then wash in cold water with a very lit- 
tle bluing added. The bluing causes the plumage to show 
clear and white. If intended for market, fatten the whole 
flock together without changing their quarters. It will be 
necessary, on this account, to keep only birds of an age in 
one flock and not too large flocks. 

Pekins, kept in fair flesh and not allowed to grow fat, 
are practically free from disease. They should be warmly 
housed in winter and not crowded. If kept growing from 
the egg up, they should lay and lay steadily when eight 
months old. In mating your pens allow a drake to three 
ducks up to May, and then a drake will care for four or even 
five ducks. The coming season shows every indication of a 
great boom in the west, in duck culture. Of course, when 
we say duck culture, we mean the Pekin duck, as they have 
no equal. EDWARD W. GRAHAM. 



GROWING PEKIN DUCKS. 



Ducks are Quick Growers and Easy to Raise— Plan of Feeding and Preparation for Market. 



BY MRS. A. M. BUSH, ARVADA, COI,. 



i^ T IS a remarkable fact that western poultrymen do 
<^1 not take the interest in ducks that their impor- 
fckl tance deserves. Probably some breeders have had 
a few ducks in their yards at one time "just to 
give them a trial," and without taking into con- 
sideration the difference in them from other varieties of 
poultry, have found them a continual nuisance, as they 
greedily eat the whole allowance of food from the expectant 
chickens and dabble in the drinking vessels, so they have to 
be constantly cleaned and replenished. 

It is a remarkable fact that western poultrymen do not 
take the interest in ducks that their importance deserves. 
Probably some breeders have had a few ducks in their yards 
at one time "just to give them a trial," and without taking 
into consideration the difference in them from other varie- 
ties of poultry, have found them a continual nuisance, as 
they greedily eat the whole allowance of food from the ex- 
pectant chickens and dabble in the drinking vessels, so they 
have to be constantly cleaned and replenished. 

With great injustice to the ducks, they have let such an 
experience as this prejudice them forever against this class 
of poultry, while if they had begun right and kept each vari- 
ety by themselves they would have found that the ducks are 
more easily raised, are not troubled by vermin, grow faster, 
are ready for market sooner, command a better price per 
pound and are more easily confined than chickens. After a 
fair trial they might even give up chickens for market (as 
the writer has done), keeping the hens principally for incu- 
bating duck eggs and supplying the table with fresh eggs. 

A most satisfactory fence is made of one-inch mesh wire 
netting, eighteen inches wide, fastened on pointed sticks 
two feet long, which are driven into the ground the extra six 
inches. One roll of the netting, 150 feet long, will inclose a 
place large enough for seventy-five or one hundred duck- 
lings. If possible these runs should be put on an alfalfa or 
clover field. In a few days the ducks will eat all the green 
stuff, when the netting can be rolled up and stretched in a 
fresh place. This constant changing of their runs keeps 
their quarters clean, and consequently keeps them healthy, 
as the only disease that is at all troublesome to ducks here 
is what is known as abnormal liver. This trouble is .caused 
by filthy quarters, impure water, sour food and lack of grit. 
Knowing the causes, it is easy to avoid this trouble. Pro- 
vide shelter from the hot sun, also roosting coops in each 
run. 

My plan of feeding is as follows: When twenty-four 
hours old the ducklings are removed to the brooder and fed 
the following mixture: Five parts of bread or cracker 
crumbs and one part of hard boiled eggs, with a little fine 
grit added. The eggs fed are the infertile ones tested out at 
the end of the fifth day and kept in a cool place until they 
are used. After four or five days their food is a mixture of 
bran, oats and corn chop, equal parts, with about five per 
cent beef scraps and some grit and chopped green stuff 
added. This mixture, with the addition of more meat and 
all the chopped clover or alfalfa they will eat, is continued 
until fattening time. It takes about two weeks to fatten 
ducks, when a' greater proportion of corn chop is used and 
very little green stuff. As the birds are apt to lose their ap- 
petites when so large a proportion of corn is used, mix in 
some charcoal and old plaster, pulverized. 



With such care they ought to weigh at 
PURE-BRED ten or eleven weeks, ten pounds per pair if 
PEKINS EOR they belong to the Pekin variety, which has 
MARKET. proved most profitable in the hands of ex- 

perienced breeders, being the quickest 
growing and presenting the most attractive carcass when 
dressed. Besides their attractiveness for market, which is a 
merchantable commodity, they are delicious in flavor, no 
finer meat being put upon one's table than a fat duck nicely 
roasted. As we have, comparatively speaking, no artificially 
grown ducklings in the Denver market we, do not obtain the 
high prices eastern breeders receive for their early birds. 
The best I find is about twenty cents per pound; while later 
in July the price is only fourteen to sixteen cents per pound 
dressed. As the estimated cost per pound is only about 4% 
cents, it can be readily seen that there is a good profit in 
duck growing. 

Market ducks are usually scalded before picking. One 
breeder says that after beheading a fowl, he plunges it in a 
boiler of hot water, holding it under about two minutes. The 
feathers are thus loosened by the steam and come off easily, 
the water not having penetrated to the skin. Ducks at the 
ordinary age, picked in this manner, are usually as easily 
dressed as chickens. The feathers are quite valuable, bring- 
ing from 40 to 50 cents per pound. Being pure white they 
command a good price and have a ready sale. The breeding 
ducks may bo picked two or three times after the laying sea- 
son is over, but only about every six weeks when the feath- 
ers are "ripe." They should not be picked in a cold climate 
during winter weather. 

The size of the mature Pekin duck is required by the 
Standard to be eight pounds for the male and seven pounds 
for the female. These weights are required for them, but 
there is no necessity to stop at that. We can with proper 
care make a quick growing strain of ducks weigh ten or 
eleven pounds each and not lose in symmetry. Getting down 
to actual experience, I have had some of my heaviest speci- 
mens score the highest. So it is io the interest of all breed- 
ers to select their breeding stock carefully, keeping only the 
heavy, deep breasted and compact specimens, also having 
due regard for the exhibition requirements. Each year if 
one small flock be kept, buy drakes of another strain so 
there will be no inbreeding. 

To those who hatch artificially, early maturity is partic- 
ularly desirable so they will be in the full tide of egg produc- 
tion by January. In the matter of egg production the Pekin 
duck is a close rival of the hen, laying from 100 to 140 eggs 
in season, the number of eggs depending entirely on the 
food and care given. 

Many people have an idea that ducks will only thrive 
where there is a pond or water course. This has been found 
to be erroneous, as a young duckling will thrive better if 
kept away from water until nearly feathered out. The water 
dishes should be so constructed that the ducklings may 
drink freely without getting wet. When they get older we 
find wooden buckets very convenient drinking vessels. If 
there is a pond or brook on the farm, so much the better for 
the mature stock, as they are thus enabled to keep their 
plumage clean, but the lack of a water course should not 
deter any one from entering the ranks of a duck raiser. 

MRS. A. M. BUSH. 



PEKIN DUCKS FOR EGGS. 



A Profitable Fowl for the Marketman— Plans for a House that is Inexpensive and Convenient. 



BY L. E. KEYSER, SAYRE, PA. 




HAT egg production is the most profitable and 
less laborious branch of the poultry industry- 
is, I believe, generally conceded. Then, if eggs 
are the chief object, it seems to me that ducks 
could in many instances be made more profit- 
able than chickens. The best strains of Pekin 
ducks will lay nearly if not quite as many eggs as the best 
strains of fowls — some averaging from one hundred and 
fifty to one hundred and seventy-five eggs in a year — and the 
price of duck eggs is nearly always twice that of hen eggs. 
It is true that ducks will consume nearly twice as much food 
as hens, yet they can be kept very cheaply if their runs are 
sufficiently large. A duck requires a large amount of coarse 
food, principally grass, and from fifty to one hundred ducks 
can be kept upon an acre of land the greater portion of the 
year, if it be in good grass, with only a small grain and meat 
ration. 

The houses for ducks may be less expensive than hen 
houses, the only requisite being that they be warm and dry. 
For twenty-five ducks a house sixteen to twenty feet long 
and eight feet wide is sufficiently large, and it can be built 
low and banked with straw and earth for protection during 
the winter. I find that four feet high by two and one-half 
feet at the eaves, with a shed roof, makes a convenient 
height. By having the house narrow it is easily cleaned, as 
those parts not accessible can be reached with a hoe or 
scraper. The house should be well lighted and made as 
warm as possible. 

A very convenient house of the dimensions given can be 
built of tongued and grooved hemlock lumber planed on 
one side and lined with building paper, the frame being 



made of two by four set sidewise so as to form a two-inch 
dead air space between the paper and the outer wall. In 
the front is a three-foot door and two windows two feet six 
inches by four feet, double glazed, one on each side of the 
door. There are also three small doors or exits with slides 
which can be closed at night. It has an earth floor, raised 
six or eight inches above the surrounding ground, and is 
built on three by six sills, so that it can be easily moved if 
desired. If the house faces the south or east and is well 
banked at the rear and ends with straw, cornstalks, or some- 
thing of that kind, and plenty of straw used for bedding, it 
will be sufficiently warm. Such a house will cost about $12 
aside from the labor. 

Ducks are more easily confined than hens, a three-foot 
wire netting with a six-inch bottom board is sufficiently 
high. I do not think ducks do as well as hens when con- 
fined in close quarters, but swampy land that is unfit for 
other fowls can be devoted to ducks if it is so situated that 
the house can stand on high and dry land. If you can give 
them a small pool to paddle in so much the better, but they 
will do nearly as well without water to swim in as with it. 

Ducks should be hatched under hens or in an incubator 
as early as possible, and as soon as they can be distinguished 
the drakes should all be sent to market except those de- 
signed for breeders. It is no more necessary to have drakes 
running with ducks than it is to have cocks running with 
hens during the laying season. On account of their quack, 
ducks are objectionable to many, but for real profit I think 
they can make our best breeds of fowls take a back seat. 

L. E. KBYSER. 




DUCK RANCH OF WM. H. TRTJSLOW, STROt'DSEURG, PA. 



RAISING AND MARKETING DUCKS. 



An Interview at the Mid-Continental Exhibition With Mr. Charles F. Newman, of Staten Island, New York, 

Who Marketed Over 12,000 Pekin Ducks in One Season. 



HILE in attendance at the Mid-Continental we 
had the pleasure of seeing some of the finest 
specimens of Imperial Pekin Ducks that have 
ever come under our notice, and of making 
the acquaintance of the man who bred and 
owned them, Mr. Charles F. Newman, of 
Huguenot, Staten Island, New York. A three-year-old pair 





ON THE RELIABLE POULTRY FARM, QUINCY, ILL 

of Pekins exhibited by Mr. Newman weighed twenty-six 
pounds, the drake weighing fourteen pounds and the hen 
twelve pounds. 

Mr. Newman is the owner of a sixty-acre farm on Staten 
Island, fronting on salt water. Twenty acres of this farm 
are given up to Pekin ducks, and the past season he raised 
and marketed between 12,000 and 13,000 ducklings. All 
ducklings raised for market are sold when between eight 
and ten weeks old. Such ducks as Mr. Newman breeds then 
weigh, on an average, five pounds each. At a point between 
eight and ten weeks of age Pekins weigh more than they do 
a little later, after their first molt, as feather-production de- 
creases their weight. They are, therefore, marketed just 
before they begin to drop their first coat of feathers. 

Mr. Newman begins to hatch out ducklings in January 
and continues steadily through to the middle of July. Six- 
teen incubators are used on his farm, ranging in capacity 
from 200 to 800 eggs. He keeps 520 layers, or breeders, and 
these, only, are given the freedom of water. Young ducks 
are never allowed by him to "go swimming," or to get to 
water in any way except to reach it with their bills to 



drink. Swimming is often fatal to very young ducks, and 
prevents their laying on flesh as rapidly as is desired for 
marketing. 

Brooding houses heated by the Bramhall, Dean & Co. 
hot water pipes are used, from twenty-five to forty duck- 
lings being allowed to each pen, the indoor pens ranging in 
size from 4x14 feet to 10x14. Connected with these pens 

are outdoor runways ranging in 
size from 4x20 to 10x20. Boards 
one foot wide, stood on edge, are 
all the fence required to confine 
young Pekins. 

On this farm soft food is fed, 
no whole grain ever being given to 
either old or young. The food used 
consists principally of vegetables, 
including turnips, beets, potatoes, 
cabbage, green rye (so long as it 
remains tender), clover, green 
corn, etc. Green corn is a favorite 
food in season. It is sown in rows 
and cut down when knee high. It 
is put through a clover cutter and 
fed with other foods, in the form 
of a mash. It lends a tenderness 
and fine flavor to the flesh. Besides 
vegetable food, a dry-wet mash, 
consisting of cornmeal, bran and 
middlings, is fed, together with 
meat scraps. This dry-wet (not 
sloppy) mash is fed to ducklings 
the first week. After the first week 
meat may be added with safety. 
Spratt's dried meat is used exten- 
sively by Mr. Newman, also mixed 
in the food each day, and oyster 
shell is fed to both old and young. 

Said Mr. Newman: "Tell your readers to feed young 
ducks five times a day during the first ten days. After this 
feed them three times a day. The old ducks feed twice a 
day, morning and evening. Give them all they will eat up 
clean, but no more. Never leave any food before young or 
old. As soon as they walk away, clean out the troughs and 
give them what remains with the next feed. 

"Use troughs ten to twelve feet long. Use a foot-wide 
board for the bottom, with four-inch sides. Build a lath 
fence twelve inches high and nail this to the sides and ends 
of the trough, leaving the top open. Have the laths far 
enough apart to allow the ducks to get their heads through 
to eat. Have your water vessels close to the feed troughs, as 
nearly every time a duck takes one mouthful of food it 
wants about four swallows of water to wash it down with. I 
use six inches of the bottom of a barrel for a water vessel, 
setting it down in the ground half way. Place laths over 
the water troughs to keep the ducks from getting in with 
their feet. 

"We feed our old ducks, our breeders, the same as the 



DUCKS AND GEESE. 



29 



young, only heavier. You can get breeding ducks too fat by 
feeding whole corn. Feed no whole grain at all. Fish food 
is excellent for ducks, that is, for breeding stock, but not 
for young ducks intended for market, as it will taint their 
flesh. 

"Ducks and ducklings are surprisingly free from dis- 
ease. Our one trouble is leg-weakness, caused by cold or 
over-feeding — too much cornmeal. In case of leg-weakness, 
feed less cornmeal, more grain food, and give them plenty of 
bonemeal. Do not give young ducks milk in any form, ex- 
cept when mixed with other food, as they will dip their 
heads in it and get it in their eyes, causing sore eyes, and 
thus disfiguring them. 

"In the indoor pens use sand or chaff for litter and use 
enough of it, and change it often enough to keep the quar- 
ters clean. We clean out thoroughly once a week. Use lit- 
ter in the outdoor yards also, for your pens must be kept in 
a healthful condition. 

"Yes, the greenish colored eggs are all 

MARKET right; the older ducks are more liable to give 

DEMAND, you these eggs, but we get mostly white ones. 

The green eggs often hatch out the largest 

ducks. 

"Never handle ducks or geese by the feet, always by the 
necks. Their legs are very tender. Ducks are extra timid. 
Do not frighten them. Speak to them whenever you go near 
them and they will become accustomed to you. Never go to 
them at night if you can avoid it, and in case you do, leave 



your lantern behind. To catch them, drive them in a corner 
and use a bent wire, catching them by the necks, the same 
as a farmer's wife catches chickens by the legs. 

"All our ducks that go to market are dry picked. We 
hang them up by their legs, insert a knife in the root of the 
mouth, cutting the big veins, then stick the blade into the 
brain to end their suffering, and pluck the feathers while the 
body is struggling. At this time they let go of the feathers 
easily. 

"As a rule we secure our best prices in April and May. 
We then get as high as 40 cents per pound, the price running 
down to 12 cents in August. The average price last season 
was 18 cents per pound. Our ducklings average five pounds 
each when dressed. It costs us to raise a duckling to mar- 
ketable size — well, simply say that after fifteen years' ex- 
perience, I bear witness that duck farming is, in my judg- 
ment, the most profitable branch of the poultry industry. 
The market is certain. My farm is not the largest in the 
east, not by considerable; there is one farm that markets 
35,000 ducklings a season. Not many years ago there was a 
small demand in the eastern cities for ducks. The people 
did not then know what a rare morsel an eight or ten weeks' 
old duckling is. A paying business can be worked up in a 
short time in any city. I have seen it tried with success. 
Chicago ought to have near it half a dozen duck farms; so 
ought St. Paul-Minneapolis, St. Louis, New Orleans, Buffalo, 
Cleveland, Cincinnati, and many smaller cities. I would be 
willing to be the first to start in near any one of them." 



PEKIN DUCK FARMING. 



Facts on Buying, Breeding:, Feeding and Caring for Pekin Ducks From One Who Raises Them Successfully. 



BY CHARLES F. NEWMAN, HUGUENOT, S. I., NEW YORK. 




HE Pekin duck (I speak only of the pure 
Pekin) is, in my estimation and experience, 
the most profitable of any variety and, in- 
deed, the only profitable duck. It grows the 
largest, matures the quickest, has the finest 
plumage, lays the most eggs and dresses the 
easiest and nicest for market. 

Its color is a glossy, creamy white. Station erect, neck 
not extremely long and slightly curved, head well formed, 
broad orange beak and dark, bluish gray eyes. An impor- 
tant point is the breast, which should be protruding, large, 
broad and deep. The back is slightly curved and wide. The 
body should be long and wide to the stern, not running out 
peaked toward the tail. The wings are short, only covering 
the back, with wing points ending about at the beginning of 
the tail, which ought to be short — on drake slightly turned 
upwards, and when in good plumage showing two curly 
feathers on top. The average weight of the drake is about 
dy 2 p"ounds. 

The duck is shaped like the drake, only she is deeper in 
the stern, full and square. At the laying season, when in 
good condition, the back part of the body will very nearly 
touch the ground. The feet of both duck and drake are red 
without any black. 

The American Standard of Perfection requires a clear 
orange beak without any black, which is a hard thing to se' 
cure and it is rare to find such even in the largest flocks of 
the best specimens. 



In drakes black on the beak ought to be a disqualifica- 
tion, but in ducks it is unavoidable, a little_black streak on 
the beam will show on 95 per cent of ducks when mated or 
when they lay their first eggs. You will find this so in the 
largest and best specimens, while the small ones will keep 
their clear beaks the longest. The weight of the duck ought 
to be eight pounds on the average, but I should add that the 
weight depends on the time of year. In mating time the 
vigorous drakes will prove considerably lighter, while the 
old and lazy ones will hold their weights. At this particu- 
lar time the ducks will keep the average weight and exceed 
it until they have been laying some time, when they will 
lose weight. 

I will now consider the selection of 
SELECTION OF breeding stock, as the time is at hand 
BREEDING when this should be attended to. If you 

STOCK. intend to purchase ducks for breeders, or 

if you wish to mate those you have, now 
is the time to do it. By waiting you lose both time and 
money. The birds want to mate from now on, and make 
themselves at home if put into new quarters. By moving 
them from one place to another later on you will stop them 
from laying for some time. If you purchase ducks for breed- 
ing see that you get early March and April hatched ones — 
not any later, as the former will give you the best service. 
Mate this year's ducks to yearling or two year old drakes. 
A good breeder will always select his breeding stock from 
the earliest hatched litters without regard to the tempting 



1 



DUCKS AND GEESE. 



market price for the young stock, for we want them to lay 
a* early as possible, as it is early spring ducks which bring 
best prices. 1 have received as high as 46 cents a pound 
and as low as 14 cents. I will explain why we select the 
earliest hatched for breeders. When a hen starts to lay in 
the early spring she lays the greatest number of fertile eggs 
and the germs are strongest. These are the eggs from which 
you and I want to hatch our breeders. Later on more eggs 
are infertile and the germ is weaker and the young which we 
do hatch are not as good by sixty per cent as those first 
hatched. As it is with the chicken hen so it is with the duck. 
The latter will begin to lay in December or January and her 
first twenty-six eggs are seldom fertile, but after that they 
are good and more fertile than hens' eggs. 

I am now going to step on somebody's toes, I fear, but 
the truth must he told. If you buy breeding stock at $1 to 



the eggs when she leaves the nest, or another duck lays in 
the same nest and she is soon followed by another, so the 
eggs do not have time to chill. 

Now, about seven o'clock in the morning, 
FEEDING you should have their feed and water ready for 
THE them in an outside yard, close to the duck 

DUCKS. house. Open the duck house and during the 
time they are eating gather the eggs. Keep 
the ducks in this inside enclosure, with the door of the house 
open until eight o'clock, and then if you want to give them 
their liberty let them go, as they will have all laid by that 
time. 

When we run a large number together we allow one 
drake to four females, it is better to have a few extra drakes 
in the early part of the season up till about March. Then 
reduce the number of drakes; I generally take away the 



LAYING HOUSE FOR DUCKS . 

PESICNEP BY 

CYPHERS INCUBATOR CO. 
WAYLAND N.Y. U.S.A. 



COPYRIGHTED 1699. 




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$1.50 each, you may make up your mind you are throwing 
away your money, as no man can afford to sell you early 
hatched, selected birds at such prices, at this time of the 
year, for they would have brought him that much money 
when ten weeks old and he would get nothing for his care 
and feed for eight months. Nobody is in this business, now- 
a-days for pleasure alone or "for his health," and those who 
have gotten rich in the poultry business faster than a walk, 
you will have to search for with a lantern. 

As it is the season for the selection of the breeding stock 
I will write of them first. 

Ducks do not need a warm house, a dry, well ventilated 
shed with plenty of litter on the floor will answer the pur- 
pose very well. It is their feet that need protection to keep 
them warm. Their bodies are covered with a thick coat of 
feathers, with plenty of down, and housing a lot of them to- 
gether, enables them to keep warm. 

As they always lay their eggs during the night or early 
in the morning, you need not fear they will be chilled, as a 
duck in most cases will make a nest in the litter and cover 



most vigorous ones. Later on take away more until you 
have six or seven ducks to one drake. Now the drakes which 
you have removed from the pen and which you wish to keep 
over should be moved away out of sight of the ducks and for 
a time put on half rations — no meat or corn meal, only 
bran, middlings and plenty of vegetable matter. If confined 
together and fed a strong diet they will kill each other. 

Avoid going near your ducks at night, particularly with 
a lantern, as ducks are very timid and it will make them 
uneasy for the whole night. Keep rats and other vermin 
out of their houses, for they are bitter enemies of ducks. 

A fox terrier is an excellent dog around a poultry house, 
as he will keep the place clear of rats. 

If you wish to catch ducks drive them into one corner of 
the pen, use a hook made of strong wire and hook them 
around the neck, pulling them toward you. Always handle 
ducks by the neck, never by the legs or wings, as you can 
easily wrench or hurt them by doing so. 

The feed should differ at different seasons. I advise you 
not to feed ducks whole grain of any kind. Always give 



DUCKS AND GEESE. 



3 1 



them a mash. At this season of the year feed the breeders 
twice a day, giving them a mash composed of equal parts of 
bran and middlings, one-half part each of cornmeal and 
ground beef scraps, or meat of any kind. Take 15 per cent 
of this mixture and plenty of boiled potatoes, turnips or 
mangle-wurzels mashed and mixed all together in a dry- 
wet mash. 

Use the feeding rack which is illustrated on this page, 
and you will find it very convenient. It is made by taking a 
twelve-inch board, about seven feet long, for the bottom. 
Nail four-inch wide strips on the sides and ends, making it 
like a box. Cut common laths, which are four feet long, into 
three parts and nail them up and down, about three inches 
apart. The ducks can only get their heads between the 
laths and cannot get in to dirty, waste or pack the food 
down. You can, in the same way, make a water trough for 
both young and old, except that for young ducks you will 
have to put the laths closer together. 

Once more I say do not feed whole corn to ducks, as it 
is not the food to set them laying, and if they do lay, their 
eggs will not be so fertile. Feed plenty of meat, or fish, if 
you can get them, to breeders, but do not feed any fish to 
young stock intended for market, as the least bit of fish will 
impart a fishy taste to the duck meat and hurt your sales in 
the market. 

It is rather late now, but you should always see to it 
that you have a piece of rye or clover sown for early spring 
use for young and old stock. 

Feed old ducks twice a day, morning and night. Please 
mark this advice. Never feed your ducks whole grain. Al- 
ways feed soft, mixed food. If you have a flock of ducks 
which will consume at each feed ten quarts of food, mix as 
follows: Three quarts of cornmeal; two quarts bran (fine) 
or feed flour; four quarts vegetables; one quart beef scraps. 

Never leave any food around where the ducks, either 
young or old, can pick at it between meals, as they in this 
way lose their appetites. Feed them at regular times, morn- 
ing and night, and dish out only what they will eat up clean. 
Should any food be left in the feed troughs, take it away and 
save it for the next feeding. Do not have your food sloppy 
and wet, only a dry-wet, so when you squeeze the food the 
food in your hands it will stick together and no water run 
from it. 

Do not think you can keep your ducks in good condition 
by giving them corn. It is the greatest mistake you can 
make, as you will have them fat and good for nothing, and 
you will not keep them alive very long. Your fat ducks will 
look healthy and nice one day, but the next day you may see 
them dragging themselves over the ground in agony, boring 
their beaks into the ground and they will soon die. An ex- 
amination will reveal the fact that they were too fat. If it 
is during the laying season the females will be found full of 
small eggs, all of about the same size, that would never have 
developed or been disposed of. 

Feed your ducks bone meal twice or three times a week, 
about one quart to the above mixture. Ducks do not need 
as much grit as chickens, for they are shoveling all day in 
the ground. 

The ducks that are used as breeders should not be 
plucked, that is, robbed of their feathers, and so robbed of 
their strength. If you wish good breeders they must not be 
used to make feather beds. A duck that is plucked will lay 
only about half as many eggs, and the eggs it does lay will 
be weakly fertilized. Ducks naturally shed their feathers 
every four to six weeks, but this is done gradually and they 
need the best of care right at this period in order that they 
may gain their lost strength speedily. 

The Pekin ducks are very timid and you cannot make 
pets of them, but they do learn to trust the person that feeds 



them. When you go among them, go carefully and speak to 
them. If you wish to catch a duck, drive them into a corner 
and catch him by the neck, using a stiff wire hook. Catch 
this hook around the neck and get the one you want without 
disturbing the others any more than is necessary. Never 
catch a duck by the legs, as they are easily broken or 
sprained. 

During the laying season, keep your breeders penned up 
till about eight o'clock in the mornings, as by that time they 
will have all their eggs laid, but they should be fed and wat- 
ered at the regular time. Have an enclosure in front of 
your duck house; 18-inch wire will keep them in all right. 
Your duck house should be dry and well ventilated, but not 
too warm. Old ducks enjoy rain and snow, and should be 
let out in all kinds of weather. 




FEEDING RACK FOR DUCKS. 

During the breeding season we mate one drake with 
four ducks until the last of April, then diminish the number 
of drakes, putting one drake with five ducks, but this de- 
pends on the number you have running together. When you 
notice the drakes biting the ducks too much around the 
neck, it is time to thin them out. 

I do not know of any sickness common to ducks that is 
worth speaking about. If one duck gets lame, separate it 
from the others for a few days, when it will be all right. We 
keep ducks until four years old and then in the fall we dis- 
card them; they are in their prime during the second and 
third years. Ducklings hatched early in the spring will lay 
four or five eggs in the fall and begin again in January fol- 
lowing and continue constantly until hot weather. Duck 
eggs are more fertile than hens' eggs. Select your breeders 
from those hatched earliest in the spring, as they are the 
most vigorous and strong. The ones kept for breeders 
should be fed the same as the old ducks and given the lib- 
erty of the place. You cannot keep duck eggs as long as 
hen's eggs, but they can be kept in a cool place for three 
weeks by being occasionally turned. 

Whether to be used for market or for 
CARE OF breeding purposes, my stock are all hatched 

DUCKLINGS, alike, in incubators, and are all raised in 
small quarters. The first eight or ten hours 
after coming out of the shell, they receive no food, then I 
feed them hard boiled eggs. The ones tested out are good for 
this purpose. Mix this up with a little cornmeal and fine 
bran. For the first week give light food consisting of pota- 
toes, turnips, beets, cabbage, etc., green rye, clover and 
green corn, which has been sown in drills and cut with the 
chaffing machine. These should be mixed with stale bread 
and fine bran, and a very little cornmeal and beef scraps. 
Mix as described for old ducks, dry-wet. If you use pota- 
toes, turnips or beets, they should be boiled and mashed. 
After the second week gradually increase the amount of corn 



3 a 



DUCKS AND GEESE. 



meal and boot' scraps. Feed ducklings three times a day and 
be sure to have plenty of fresh water near when feeding and 
be particular that no food is left in the troughs. 

Dueklings should never be allowed to swim in water 
until fully feathered out. as it makes them weak and re- 
tards their growth. Between feeding hours give them weeds 
or some green stuff. They should weigh five pounds when 
ten weeks old if properly cared for. I have had some that 
weighed a trifle over six pounds at this age. 

Keep your feed troughs clean. Prepare feed troughs as 
described elsewhere in this journal. They will keep your 
young and old ducks out of the troughs and no food is 
wasted. Do not forget to add bone meal, or dry ground 
bone to your food regularly. If this is neglected the duck- 
ling will be lame. Should they become lame, diminish the 
amount of cornmeal and beef scraps and feed more bone 
meal. 

We raise our ducklings in small inclosures, the pens in- 
side the brooder house being from four to eight feet wide 
and twelve feet long, the outside runs being from five to 
twelve feet wide and twenty feet long. These pens accom- 
modate from twenty-five to forty ducklings. The pens must 
be well cleaned and aired and kept free from odor. When 
the weather gets warm the ducklings (when six weeks old) 
can be kept in pens protected only by a roof. Young duck- 
lings sometimes get the habit, when setting their feathers, 
of pulling feathers out of each other. Those thus inclined 
should be placed in a separate enclosure. 

If you have the right kind of Pekin ducks they will bo 
fully feathered at the age of nine or ten weeks and are ready 
to go to market. If they are not marketed at this time you 
will have to wait four weeks longer, as they will hegin to 



shed their first coat of feathers and get pin feathers and 
cannot be dressed. Well-dressed ducks bring good prices 
and find a market at any time. Poor, shabby-looking stock 
is not often wanted at any price. 

We pick our ducks dry. They are then placed in ice 
water for two or three hours. After this they are placed in 
barrels, iced, and are ready for the market. As we only 
save the good feathers (not the wing or coarse feathers), we 
get from fifty cents to sixty cents per pound for them. 

To kill a duck, hang it up by the feet, cross the wings 
over the back and then stick a sharp knife through the beak 
into the neck and give a long cut. Then stick the knife into 
the brain and give it a twist. Begin plucking the feathers 
immediately, as it can then be done easily. 

The ducks may be distinguished from the drakes by 
their cry. The ducks make a sound resembling "walk-walk- 
walk," while the drakes give only a whistling sound. 

As I have said before, in my estimation duck culture is 
the most profitable branch of the poultry industry. There is 
always a market for young ducks at a good price, but there 
are a great many people who do not know what a delicacy 
a ten-weeks-old duck is. Now, you raise some, kill and dress 
them properly, roast or broil an hour and invite your 
friends to dinner, and I tell you I would hate to be the per- 
son who comes late! 

Another way to introduce them at home is to send a few 
nice ones to people whom you know will appreciate a good 
thing and will know it when they get it, for their Sunday 
dinner, and put your tag on it. Do this and see if you do 
not have twice as many to send next Sunday. 

CHARLES F. NEWMAN. 



ROUEN DUCKS. 



Description of the Standard Male and Standard Female— Defects to be Overcome in Mating- 

Money in Duck Farming:. 



BY RUCKER. BROTHERS, UTEJRBERY, 11,1,. 




jOUEN ducks are said to have been originated 
from the wild Mallard, which they much re- 
semble in color. The domestication of them 
has increased their size. The drakes are of com- 
manding appearance, are decked with the most 
beautiful plumage, and are larger than the females. In color 
there is quite a difference. The drake's head and neck are a 
lustrous green, extending to a pure white band which ex- 
tends nearly around the neck, with the ends terminating at 
back of neck. His bill should be long and fine and in color 
a greenish yellow, except the bean at the tip, which should 
he black on both male and female. 

The color of bills is one of the most important points. 
A breeder should be very careful in selecting his breeding 
birds, as they have a tendency to run rather dark on bills. 
You will notice, if you look close, that most of the birds on 
exhibition are at fault in this respect, and it creeps out very 
often if the breeder is not particular in mating his birds. 

The breast of the drake is a claret color extending well 
under the body. The under part of the body is a beautiful 
gray, extending toward the tail and growing lighter as it 
extends back to posterior, and ending in solid black under 
tail. 



The back is ashy gray mixed with green and growing to 
a lustrous green as it extends to the rump. The wings have 
different shades of color, grayish brown, green, purple, blue 
and white, which gives them a striking appearance and at- 
tracts the attention of all admirers of water fowls. The 
primaries should be dark brown. This is another important 
point to look after, for there .is a tendency to white feathers, 
which is a disqualification. This defect will crop out more 
than any of the other disqualifications and breeders should 
select breeding birds with good dark wings. This will de- 
crease the defect a great deal, and if kept up for several 
years it will not crop out very often. 

The tail should be dark brown, except in the old birds, 
which may be edged with white. The three center feathers 
should be curled. The shanks and toes should be orange 
colored, with a brownish cast. 

This description gives the most important points of the 
drake and will furnish all interested persons an idea of what 
produces such beautiful birds. 

The female presents a plainer appearance, yet is exceed- 
ingly attractive when viewed from a fancier's standpoint. 
The plumage is brown, richly penciled with a narrow ribbon 
of light brown, the more distinct the better. The females 



DUCKS AND GEESE. 



33 



are inclined to run a little light on neck, which should be 
guarded against, as any. approach to a white ring is a dis- 
qualification. This and white feathers in the wings will 
perplex the breeder more than any other defects. Another 
noticeable thing is the two pale brown stripes on each side 
of the head, running from front to rear of the eyes. 

The Rouens are not as popular as the Pekins, and the 
breeder when wanting to get any has got to scan the poultry 
papers very closely to find breeders to write to for prices and 
descriptions. 

Why they are not more plentiful is a wonder to us, for 
we have bred and raised both side by side and fed them on 
the same food and same quantity, and gave both the same 
attention in every particular, and after all this we were un- 
able to see any difference to amount to anything. The 
Pekins are favored in having only one color of feathers, 
which command a little better price than colored feathers 
do, but the Rouens are favored in weight, which the Stan- 
dard places at one pound heavier than the Pekins. This 
brings them about equal in good points. As a fancier's fowl 
the Rouens are ahead, as it takes more care and precision to 
breed and keep them up to standard requirements. This is 
the fancier's delight and highest ambition. 

Amateurs in breeding the Rouens should study the Stan- 
dard carefully, and in so doing they will become interested, 
which will make the breeding of them a pleasure as well as 
profitable. There is a wide field for the raising of ducks, as 
the demand for good stock is increasing, and the breeders 
who produce good birds will find ready sale for them and 
their eggs at good prices. There is money in the raising of 
ducks if rightly managed. Take a look through your poultry 
papers and read of the immense duck-raising establish- 
ments that are springing up in different parts of the country, 
as well as the old established firms that have been running 
for years. Would these firms keep running if there was no 
money in the business? We think not. There is money In 
raising them, and there is plenty of room and many good lo- 



cations for the breeding of them all over this wide country 
of ours. 

In breeding ducks have good, comfortable houses or 
sheds for them, with yards attached so that you can confine 
them in the mornings until they have deposited their eggs. 
Ducks generally lay early in the morning, but some will 
drop their eggs anywhere they forage. It is a good plan to 
keep them in until 8 or 9 o'clock. After this time there will 
be but a few eggs scattered round. Give them plenty of 
range, so that they will get needed exercise and a variety of 
food, which are very essential to health and to make them 
lay well. 

Ducks prefer a nest on the ground. A good plan is to 
stake a narrow board around the nest. This will keep the 
eggs from rolling around. Use plenty of straw in the house. 

In setting eggs many prefer the common hen or incuba- 
tor, as ducks are not the best sitters, and many of them 
prefer not to sit at all. After the young are hatched feed 
them lightly for a few days and keep them from getting 
wet, which is very destructive to them while young. Take 
12-inch boards and stake them so as to make a pen around 
their coops on a green knoll. After they are a week old they 
may be turned out when the weather is fair, but look out for 
hard showers, which are destructive. After they get feath- 
ered out there is not much to look after but to see that they 
get suitable feed and plenty of it. This they must have if 
they make good, large birds. Young ducks eat more feed 
than young chickens, but they will grow more than twice 
as fast and be ready for market much sooner. 

If you will put ducks and chicks side by side and give 
both the same care and attention you will be surprised how 
fast the ducks grow. They will grow right away from the 
chicks. This gives the ducks the advantage, as you can raise 
two lots in the same time you are raising one of the chick- 
ens. After the ducks get started there are but few that will 
not grow to maturity RUCKER BROS. 



QUESTIONS AND ANSWERS. 



Selected Pages from the "Questions and Answers" Department of the Reliable Poultry Journal— A Department 

Set Apart for the Use of Its Readers. 



Questions on Ducks. 

Sun Prairie, Wis. 
Editor Reliable Poultry Journal: 

Seeing that you open your columns to questions, I 
would like to ask a few about Pekin ducks. 

George H. Starring. 

Q.— With good care, how many eggs will they lay per 
year? 

A. — From 80 to 110, depending on the feed and care. 
If improperly cared for and improperly fed, they will lay 
very few eggs per year, and under gross mistreatment they 
will scarcely lay at all. 

Q. — What is fair or good treatment for ducks? 

A. — Recent back numbers of the R. P. J. contain much 
valuable information on the proper treatment and feeding 
of ducks. Generally speaking, they should be yarded in 
lots of thirty-five or less, the lots ranging from a quarter 
of an acre upwards; should be given all the fresh water 
they will drink, and be fed three times a day on food large- 
ly made up of bulky substances, like vegetables, bran, and 
a moderate supply of cracked corn or cornmeal. No whole 
grain should be fed to ducks. Like geese, they will live on 
vegetable food, grass included, if nothing else is within 



reach, though they are very fond of grain in any form. 
Both ground grain in moderate quantities and meat food 
of some kind are recommended. All food fed to poultry of 
any kind should be free from mouldiness — in fact, it is well 
to have food fed to fowls in a condition fit for human beings 
to eat, so far as wholesomeness and cleanliness are con- 
cerned. This is especially true of little chicks, poults and 
ducklings. We may be a little extreme in this advice, but 
it pays best to err on the side of cleanliness. 

Q. — If hatched in incubators, can they be raised in brood- 
ers as well as chicks? 

A. — Yes, and they are easier to raise than chicks, as a 
general rule. This has been our experience. On all tne big 
duck ranches in the east, as well as on those now in opera- 
tion in the mid-west, thousands of ducklings sold annually 
on the market when ten to twelve weeks old are hatched 
in incubators and raised in brooders. When at George H. 
Pollard's duck ranch, Pawtucket, R. I., last year, he told the 
writer that he had lost during the season just closed only 
three per cent of the total number of ducks hatched, and he 
succeeded in raising 5,000 on two acres of ground. 

Q. — What temperature must the brooder have for 
either? 



34 



PUCKS AND GEESE. 



\ From S,"> to 96 degrees, an average of 90 degrees 
being preferred. 

Will ducks begin to lay without males with them? 

A.— Yes. The male has nothing to do with their lay- 
ing. He simply fertilizes the eggs. 

Q— How many ducks to how many drakes? 

A.— One to four early in the season: one to five later 
in the season. The season begins in January and ends when 
the ducks stop laying, or in July and August, when they 
go into the molt in good earnest. 

Q. — How can the male be distinguished from the fe- 
male? 

A.— It is the duck that goes "quack." "quack." The 
drake makes a low, whistling noise, but never quacks. 
Furthermore, the drake has two small feathers on the back, 
just in front of the tail, that curl up. Ducks do not have 
those feathers. 

Q. — How much does it cost to keep a duck a year? 

A. — This depends on your location, and on the price of 
the different grains and vegetables; also on the economical 
habits of the owner or feeder of the ducks. They will eat 
a man out of house and home if he will throw the stuff to 
them. Then on the other hand, ducks can be boarded cheap- 
ly if the owner is "onto his job," as the saying goes. Every 
fall and winter we buy inferior cabbage at $1 per load, the 
load consisting of a farmer's wagon with the side-boards on 
and the cabbage well stamped down into this large box. The 
past year we have used on our farm probably one thousand 
bushels of small sized, cull potaotes, bought of near-by 
farmers and gardeners at 15 cents per bushel. Both the cab- 
bage and potatoes are fed liberally to ducks and chicks 
alike. We boil the potatoes. For meat food for ducks and 
chicks — chicks especially — our man goes to the slaughter 
house, taking with him two five-gallon milk cans, and for 
15 cents he induces the butcher to set these cans under the 
cattle hung up for slaughter, the blood from their cut 
throats flowing into the cans. In other words, we get from 
sixty to seventy pounds of blood in this way at a cost of 
only 15 cents, blood that is worth 10 cents per pound to us, 
if a cent. After this blood coagulates we boil it in common 
gunny sacks. These sacks of blood are put into a large 
cooker and boiled for two hours or such a matter. Pieces 
of fire wood are placed on the bottom of the boiler to pre- 
vent the sacks of blood adhering thereto and burning. These 
sacks are then hung up and the water drained out of the 
blood. When the blood becomes cold it is a crumbly mass. 
We salt and pepper it, and mix it with soft food, and feed it 
to the ducks and chicks, both old and young. It is a superb 
egg food and a fine feather and bone maker. We doubt if 
boiled blood can be improved on for these purposes. Ob- 
tained as we obtain it, it is the cheapest good egg, bone and 
feather food obtainable, so far as our knowledge goes. 



What Per Cent of Eggs are Fertile? 
This varies with the season, with the location, with the 
treatment, with the feed and with the ducks. Everything 
that is good for ducks must conspire to produce fertile ggs; 
anything that is against ducks, their health and general 
well-being, will show itself both in the number of eggs laid 
and a lack of fertility. Ordinarily, and under fair treatment, 
duck eggs are as fertile as chicken eggs, ranging from 75 to 
90 per cent, or even better. Eighteen hundred and ninety- 
six was a good season for fertile duck eggs. The season of 
1897, judging by many reports received from different parts 
of the country, has not been a good season for fertile duck 
eggs. Ducks are very sensitive to changeable weather. In 
February or March a snow storm or downfall of sleet will 
stop the egg supply within twenty-four hours. Even as late 
as April and May, extreme changes in the temperature ren- 



der the egg supply irregular. Last year duck eggs on the 
Reliable Poultry Farm ranged from 75 to 80 per cent fertile. 
This year they ranged from 60 to 70 per cent fertile, and of 
these, ten per cent were poorly fertilized, the germ not being 
strong enough to hatch out the duck. 



Hatching Ducks For Early Market. 

Withee, Wis. 
Editor Reliable Poultry Journal: 

I have received several letters from a New York com- 
mission house, also from a breeder of Pekin ducks in Mas- 
sachusetts, stating that they usually begin marketing nine 
to ten weeks' old Pekins about March 15 to April 1. To do 
this it is necessary to start incubators about December 7 or 8. 

I have a lot of first-class Pekin breeders, but they do not 
begin laying until about February 15. In what months 
must ducks be hatched to be laying fertile eggs the latter 
part of November, and is there any special care required in 
raising them, other than that given incubator chicks raised 
in brooders and warm houses? H. W. 

Mr. A. J. Hallock, Speonk, L. I., N. Y., who, through 
his extensive experience in breeding Pekin ducks, is well 
qualified to advise in the matter, writes in regard to the 
foregoing inquiry: "We have had Pekin ducks lay when 
but five months old, but they can not be depended on to lay 
regularly before they are eight months of age, and then, if it 
is cold weather and there is much snow, it is difficult to get 
them started, and when they do begin to keep them at it. 
Cold feet are detrimental to egg-production with Pekin 
ducks, and unless their house is large, it will not do to con- 
fine them. Ducks in confinement fret, will not eat their 
food and will lay infertile eggs, or stop entirely. 

Ducklings will thrive with the same care that it requires 
to raise chickens. The farms that market ducklings the 
latter part of March or the first of April keep hundreds of 
breeders, and a few of them lay early enough to produce a 
few ducks by April 1. This season many of the farms on 
Long Island did not ship any before May (much later than 
last year), which we believe is due to the unusually heavy 
fall of snow on this section of the island." 



Ducks Fed Too Much Corn. 

Merritt, 111. 
Editor Reliable Poultry Journal: 

I write you for your opinion as to what is the matter 
with my ducks. In the first four weeks several have 
died. There is a dimness of the eyes about two days before 
they show any other symptoms. Next, the craw is puffed 
full of wind. Some get weak and totter around and refuse 
to eat, but will drink all the time as if they were feverisn. 
Others get helpless as if hurt in the back. The discharge 
from the bowels is white and greenish and very thin. They 
live about seven days after taking the disease, which has 
been fatal in every case. The symptoms are the same in 
each case, except the weak back, they can't walk, while the 
tottering ones go around until they die. They were in the 
best of condition until they got sick, when they die nothing 
but the frame is left. They have pure water to drink and 
corn to eat. If you have a remedy for the disease will you 
lease let me know? W. F. Stone. 

We sent the above letter to Charles F. Newman, of 
Huguenot, Staten Island, N. Y., who has had a great deal of 
experience in the care of Pekin Ducks, asking him to locate 
thet trouble and suggest a remedy. His reply is as follows: 
"The trouble with your ducks beyond doubt is too much 
corn and overfeeding, causing them to die with apoplexy. 
Give ducks a mash and plenty of vegetable matter. Whole 
grain is not good for Pekin ducks." The successful duck 
raisers of the country do not feed whole grain of any kind. 
Ducks thrive best on bulky food. 



DUCKS AND GEESE. 



35 



Breeding Toulouse Geese. 

Southgrove, 111. 
Editor Reliable Poultry Journal: 

Can you inform me through the columns of the R. P. J. 
if a person can raise more geese from the large, Toulouse 
geese, or can he do better by crossing the Toulouse with 
some other kind? I should like to know what variety is 
easiest to raise. I have had some trouble this year to keep 
my stock healthy. I lost most of my young stock this year. 
They were from ganders and old geese. They would go lame 
when they were about a month old and die. 

Will the cross breeds be subjects to lameness? Which 
would make the better cross, the Toulouse geese with the 
Egyptian ganders, or the African geese with the Toulouse 
ganders? Joseph Hodgkinson. 

In reply to the question asked by Mr. Hodgkinson, Mr. 
J. H. Lewis, of Hanlin Station, Pa., whose geese the editor 
saw and told of in his write-up of eastern breeders last sum- 
mer, has this to say: "My experience is that Toulouse geese 
bred in their purity are the easiest of any kind to raise. I 
raise almost every one I hatch out, barring accidents. I 
have raised several varieties, but prefer the Toulouse. I 
have had no experience with lame goslings, but I think the 
trouble complained of is due to the fact that the geese are 
either too closely inbred or the goslings are allowed to 
roam about too much and have too much water in which to 
swim. I never allow my goslings to go swimming until 
they are about full grown. I give plenty of water to drink, 
feed often when they a"e young and give plenty of grass to 
pick at, with grit before them all the time and a little salt 
in their food once a day. If this plan is followed and the 
stock is not weak from being inbred, I think the trouble 
complained of will be remedied. 

"We would prefer the African goose and Toulouse gan- 
der cross to the Toulouse goose and Egyptian gander. The. 
best cross to be made is to cross Embden ganders with 
Toulouse geese." 



Ducks, Markets, Etc. 

Rockville, L. I., N. Y. 
Editor Reliable Poultry Journal: 

Q. — When is the best time to put duck eggs in the incu- 
bator to raise ducks for market? 

A. — Just as soon as you can get the eggs. Ducks on 
Long Island will not begin laying before January 15th or 
February 1st to any great extent, and the first eggs will give 
you your poorest hatches. Do your best to get eggs early 
and to have these eggs well-fertilized. In the duck busi- 
ness, as in other walks of life, "the early bird catches the 
worm." Long Island duck men begin marketing their ten 
week's old ducks April 1st to 15th, and get 35 to 40 cents 



per pound for the first shipments. This price holds out for 
a few days, when it drops to 30 to 35 cents, where it remains 
for a month or so It then gradually declines, until by Aug- 
ust 1st to 15th the bottom price is reached, which during 
the past three or four years has ranged from 9 to 13 cents. 
There is money in ducks at even these low prices, but the 
duck men feel pretty blue if the price goes below 11 or 12 
cents. 

Q. — How old and heavy should young ducks be that are 
sent to market? 

A. — Get them as heavy as you can at ten weeks old. 
The leading duck men now produce green ducks, as they 
are called, that weigh from ten to twelve pounds per pair 
at ten weeks old. Some get them even heavier than this, 
but we are giving the average for the best strains. 



Will Run Themselves to Death. 

Piqua, Ohio. 
Editor Reliable Poultry Journal: 

Last spring we purchased Pekin duck eggs from relia- 
ble breeders. We got excellent hatches and raised some fine 
ducks. Fifteen were kept in a small yard about 20x50 feet, 
well grassed. Soon after they were full feathered they were 
allowed their freedom, and within a half hour four were 
dead, seemingly with apoplexy. A few days later when 
again allowed the range, the same thing was repeated, and 
this in quite cool weather. Wherein did the trouble lie? 
They were raised on cracked corn and bran mixed with curd 
and sour milk, cracked corn about two-fifths by measure, 
no meat or bone, but plenty of grass, potatoes, etc. They 
were never fed more than about what they would eat up 
clean twice a day, with plenty of water and grit. They 
were not too fat. Very truly, 

"Subscriber." 

We are of the opinion that your ducks ran themselves to 
death. A number of times our men at the farm have tried 
the experiment of turning half grown ducks into larger lots, 
thinking it would be better for them. As often as they have 
done this they have had to return the ducks to limited quar- 
ters, for within half a day's time they would pick up several 
that could no longer stand on their legs, owing to exhaus- 
tion from running about and being run over and trampled 
on by the flock. 

Where ducks are given full liberty from the time they 
are hatched, they do not seem to "run wild," as above de- 
scribed, but they do seem to go crazy when turned out from 
narrow limits upon a range, or into a large lot. If they 
did not run themselves to death it would still not be a prac- 
tical plan to follow, for at best they run off much of their 
flesh, and it takes twice as much feed to have the desired 
results. 




WILL POULTRY THRIVE ON GRAIN ALONE? 



Abstract of Bulletin 149 of New York Cornell Station— Experiments Decisively in Favor of Animal Rations- 
Relative Efficiency and Economy of Animal and Grain Foods. 



BV JAMBS R. COVERT, OK THK, U. S. DEPARTMENT OF AGRICULTURE, WASHINGTON, D. C. 




ILL Poultry Thrive on Grain Alone?" is the title of 
the popular edition of Bulletin No. 149, recently 
issued by the New York Cornell Station, one of 
the stations conducting experiments with poul- 
try. It gives in simple language the details of an 
experiment in feeding poultry in which animal and vege- 
table protein are compared. The author says: "In feeding 
poultry, as in feeding other animals * * * the nitro- 
genous compounds are the most expensive * * * In cat- 
tle feeding, the shifting prices of the various by-products 
allow us to discriminate to our advantage in the purchase of 
protein, and a still wider difference separates the cost of the 
nitrogenous materials in the many poultry foods. Fowls 




LOT A — SHOWING RESULTS OF FEEDING ANIMAL FOOD 

and ducks naturally eat considerable animal matter as well 
as vegetable foods. Can we economize here? Is the cheap 
protein of pea meal, oat meal, wheat bran, or linseed meal 
as efficient as that in the more expensive animal meal, dried 
blood, or fresh bone?" In the complete bulletin we note 
that "the natural animal foods eaten by fowls contain us- 
ually a high percentage of nitrogenous matter and not a 
large proportion of fat. * * * For instance, both earth 
worms and grasshoppers contain nearly ten times as much 
protein as fat, while ordinary fresh cut bone contains about 
equal amounts of protein and fat." 

The time covered by the different experiments was di- 
vided into periods. In the trial with ducklings the periods 
were seven days each, except periods 1, 11 and 12, which 
were 5, 35 and 28 days respectively. 

The animal meal ration was composed 
ANIMAL AND of the following feeding stuffs in the pro- 
VEGETABLE portions named: Corn meal, twelve parts; 
RATIONS. wheat flour, four; ground oats, two; wheat 

bran, one; wheat middlings, one; pea 
meal, one; old process linseed meal, one; with wheat, corn, 
animal meal and fresh bone. The vegetable food ration 
consisted of the following: Pea meal, six; old process lin- 
seed meal, four; wheat bran, two; ground oats, two; high 
grade gluten meal, two; wheat middlings, one; and corn 



meal, one; with wheat, corn, and skim milk or curd. The 
animal meal ration had a slightly wider nutritive ratio than 
the vegetable ration; but about two-fifths of the protein in 
the animal meal ration was derived from animal sources. 
The amount of protein in the different rations was practi- 
cally the same. 

The trial with ducklings showed most clearly the ad- 
vantage gained by the use of animal meal. The trial began 
as soon as the ducklings had learned to eat and was con- 
tinued nearly fifteen weeks, by which time growth had 
become very slow. Lot A received the animal ration and 
lot B the contrasted vegetable ration. 

The author of the complete edition says: "From the 

start the ration containing the 
large proportion of animal 
food gave much the better re- 
sults, although during the first 
week not so much difference 
was manifest. * * * Dur- 
ing the first ten weeks two and 
one-third times as much food 
was eaten by lot A as by lot 
B and the total increase in 
live weight was about four 
times as great. * * * The 
cost of food for each pound of 
gain was about 3.7 cents for 
lot A and 7.2 cents for lot B, 
a difference not far from 95 
per cent in favor of lot A. The use of the animal meal in- 
creased the cost of the one ration, for while it constituted 
less than one-fifth of the total food beside the alfalfa, it 
represented considerably over one-third of the total cost of 
the ration. While the ducklings in lot A were thrifty from 
the start, at all times free from disease and made an even 
flock, those in lot B made an uneven growth and several 
died. The unevenness of size in the flock was very notice- 
able. At ten weeks of age the birds in lot A seemed to have 
reached the limit of the most profitable growth, for during 
the next five weeks the growth was slow, and growth at the 
same rate could not generally show a profit over the cost of 
food. * * * The average weight of one pound was 
reached by lot A three weeks sooner than by lot B, the aver- 
age weight of two pounds over five weeks sooner and the 
average weight of three pounds over eight weeks sooner. At 
seven weeks of age the average weight for lot A was over 
three pounds, and for lot B less than one pound. At nine 
weeks of age the average weight for lot A was about 4.5' 
pounds, and for lot B about 1.5. At eleven weeks of age 
the average weight for lot A was five pounds and for lot B 
it was two pounds." 

[Note — These experiments prove the advantage of using 
animal food in conjunction with vegetable food, and are not 
intended to suggest that the vegetable food should be dis- 
pensed with. — Ed.] 



DUCKS AND GEESE. 



37 



AVERAGE RESULTS OE COMPARATIVE FEEDING TRIALS WITH DUCKLINGS. 
Lot A, Animal Meal. 



PERIOD. 


Average 
Weight 

per Fowl 
at End 

of Period. 


Total 

Food per 

Day. 


Cost of 

Food 

per Day. 


Approx- 
imate 

Nutritive 
Ratio. 


Average 

Gain in 

Weight 

per Fowl. 


Cost of 

Food 

per 

Pound 

of Gain. 




Pounds. 


Ounces. 


Cents. 




Ounces. 


Cents. 


1 


.2 

.3 
.4 
.9 
1.5 
2.2 
3.1 
3.5 
4.4 
4.8 
5.6 


.2 
.9 
1.4 
2.8 
3.3 
5.3 
5.6 
5.2 
7.2 
8.7 
7.0 


.00 
.05 

.12 
.15 
.20 
.35 
.39 
.32 
.37 
.48 
.39 


1:4.2 
1:5.1 
1:3.1 
1:4.5 
1:4.6 
1:4.2 
1:3.8 
1:3.5 
1:4.3 
1:4.0 
1:3.6 


.6 

1.6 

2.3 
8.1 
9.0 

11.5 

13.9 
5.8 

14.6 
6.9 

14.8 


1.6 


2 

3 

4 

5 


2.6 
5.8 

2.4 
2.5 


6.. : 

7 


3.4 
3.2 


8 


6 2 


9 


2 9 


10 


7.7 


11 


14.1 





Lot B — Vegetable 


Food. 






PERIOD. 


Average 
Weight 

per Fowl 
at End 

of Period. 


Total 

Food 

per Day. 


Cost 

of 

Food 

per Day. 


Approx- 
imate 

Nutritive 
Ratio. 


Average 

Gain in 

Weight 

per Fowl. 


Cost of 

Food 

per 

Pound 

of Gain. 




Pounds. 


Ounces. 


Cents. 




Ounces. 


Cents. 


1 


.15 

.2 

.2 

.4 

.5 

.7 

.9 
1.2 
1.5 
1.5 
3.0 
5.0 


.2 
.4 
1.0 
1.3 
.9 
2.1 
2.7 
4.5 
4.7 
6.1 
6.8 
9.2 


.01 
.02 
.05 
.07 
.04 
.14 
.20 
.34 
.25 
.30 
.34 
.47 


1:3.8 
1:5.8 
1:5.8 
1:4.5 
1:4.7 
1:2.9 
1:2.6 
1:2.7 
1:2.6 
1:3.0 
1:2.8 
1:4.0 


.5 

.8 

.1 

2.2 

1.8 

2.9 

4.4 

4.4 

4.0 

.5 

19.7 

32.4 


.8 


2 


2.7 


3 




4 


3.4 


5 


2.5 


6 


5.5 


7 


5.2 


8 


8.6 


9 


7.0 


10 

11 


9^7 


12 


6.5 







The author of the popular edition, referring to this trial, 
says: "Before the experiment had been long under way it 
was noticed that the animal meal birds were developing 
rapidly and evenly; but the grain-fed ducklings were be- 
coming thin and uneven in size. It was sometimes almost 
pitiful to see the long-necked, scrawny, grain-fed birds, witb 
troughs full of good, apparent- 
ly wholesome food before 
them, standing on the alert and 
scrambling in hot haste after 
the unlucky grasshopper or fly 
which ventured into their pen; 
while the contented-looking 
meat-fed ducks lay lazily in the 
sun and paid no attention to 
buzzing bee or crawling beetle. 
The thirty-two meat-fed birds 
lived and thrived; but the veg- 
table food birds dropped off 
one by one, starved to death 
through lack of animal food, so 
that only twenty of the thirty- 



three were alive at the close of the fifteenth week of con- 
trasted feeding." 

In conclusion it should be noted that the chief advan- 
tage in using animal meal is the rapid growth induced by it, 
and the cost per pound of gain of fowls fed on it is also in 
its favor. JAMES R. COVERT. 




-SHOWING RESULTS OF OMITTING ANIMAL FOOD. 



BLUE SWEDISH DUCKS. 



BY THEO. F. JAGF.R, LEBANON POULTRY FARM, LEBANON, PA. 



The first lot of Swedish Ducks, so far as is known, were 
imported into this country in 1884 by the writer. Later im- 
ports were made in 1899 and several since. The duck has a 
silver gray plumage. The back is sky blue; head and upper 
part of neck dark blue; throat pure white. The head shows 
a green sheen. The main flights are pure white. The long 
and stout bill is green with a black bean, and the feet are 
orange color. The Swedish duck weighs from seven to eight 



pounds in breeding condition, the drake often touching the 
scale at ten to eleven pounds The duck is a very active 
bird, always on the iookout tor insects. The young may 
be prepared for market in eight weeks, when they will 
weigh from four to five pounds each. 

The Swedish duck excels both as a market fowl and an 
egg producer. 

THEO. P. JAGER. 




A PAIR OF BLUE SWEDISH DUCKS 



PEKIN DUCKS FOR MARKET. 



How to Grow Them Successfully— Where to Sell Them Profitably — Farm Raised versus Artificial Production 
The Nursery, the Brooding House, the Laying: Pen— Diseases — Stock Ducks 

and Layers— Foods and Rations. 



BY H. E. MOSS, KANSAS CITY, MO. 



Em 



fl^. T WOULD seem almost superfluous to add 
i anything further to the present supply of in- 

V formation printed in both pamphlet and per- 

iodical form on this subject were it not for 
the fact that so large a number who embark 
in the business, and to whom this literature 
is available, fail to secure the results anticipated. The 
writer has been called upon so many times to answer the 
question, "Why do my ducklings die? If they keep on dying 
at this rate I will have none to market," that he feels it a 
duty as well as a pleasure to render what assistance he can 
to those who are contending against difficulties which are so 
easily remedied. There must be obtained in order to suc- 
ceed in the business, an absolute knowledge of the funda- 
mental requirements as well as the details of their execu- 
tion. There are a few essentials and they must be supplied, 
or losses follow. Losses come very quickly and without 
warning and nowhere is the ounce of prevention worth so 
many pounds of cure as in the duck raising business. 

The successful raising of Pekin Ducks is one of the eas- 
iest, simplest and surest operations in the entire poultry 
business. This statement I am aware is contrary to the 
opinion prevalent among the fraternity and especially 
among those who have attempted it and failed. Neverthe- 
less it is a fact. There is but one right way to do anything. 
The right leads to success, the wrong to failure. The begin- 
ner is no more liable to guess at the right way than he is to 
win a prize in a lottery. Whether he proceeds according to 
his own ideas and judgment or gathers fragments from the 
columns of advice and instructions that are published daily 
he is sure to omit or neglect one of the essentials and to 
suffer in a greater or less degree in consequence. 

The raising of Pekin Ducks for market is 
WHERE successfully and profitably conducted on many 
TO SELL, large farms in the eastern part of this coun- 
try. There are many plants marketing every 
season from ten to forty thousand ducklings. They are 
scattered from Norfolk, Va., to Bangor, Me., and all 
are each year called upon to face an increasing de- 
mand. The largest consumers are found among the best 
hotels, the high priced restaurants, railroad dining cars, 
clubs and summer resort hotels. The wealthy classes in the 
large cities, the coastwise, and trans-Atlantic steamships, 
are all steady purchasers from the beginning to the end of 
the season, the general public indulging only at intervals as 
they do in the case of any luxury which this may be prop- 
erly called owing to the comparatively high prices at which 
they are sold. The masses cannot afford to pay the retailer 
twenty cents per pound for ducklings, which was the lowest 
price they could be purchased for in New York or Boston at 
any time during the summer of 1899. The hotels, etc., are 
compelled to serve them to their guests as soon as obtain- 
able regardless of price. The Boston dealers were so eager 



for early shipments in the spring of 1899, that they paid 
sixty cents per pound for three-pound ducklings from the 
first hatch of one of the largest New England growers, and 
while they were not in any condition for killing the impor- 
tunity of the dealer prevailed and the grower supplied him. 
This is simply in evidence of the demand for, and popular- 
ity of the brooder house duckling. The farm-raised duckling 
is not to be compared with it in flavor and delicacy. We are 
what we eat. This applies to all animal creation. Take 
our wild ducks for example. The canvas back is the most 
highly prized, and those killed on the Chesapeake Bay sell 
at enormous prices, the same canvas backs are killed on our 
western lakes, but are no more desirable or valuable than a 
Red Head or Mallard. Some years ago the writer shipped 
numbers of them to eastern markets with this result: The 
reason was soon made plain. The Chesapeake bird feeds on 
a wild celery that grows in the shallows in the beds of the 
streams and in the various inlets and tributaries to the bay. 
This food flavors the meat and to a degree that makes it 
highly prized. Just as fish fed to ducks gives them an un- 
desirable flavor and renders them almost unsaleable when 
known. 

The farm raised duckling, as a ruie, 
EARM VERSUS has to take his chances with the young 
ARTIFICIAL chicks and live and grow on food that is 
PRODUCTION, suited to the chick, but not the duck. He 
has also unlimited range and in an en- 
deavor to satisfy his natural desires for certain kinds of 
food he travels from daylight until dark. He may live and 
thrive so far as health and vigor are concerned by this en- 
forced exercise, but his growth will be slow. In three 
months he may weigh three pounds, which will consist of 
frame work, internal organs, and well toughened muscles. 
When served at a table he is a delusion and a disappoint- 
ment. One for each guest is not too liberal a portion if 
your guests carry appetites with them. The brooder house 
duckling has the very best of food, in the right proportions 
and quantity, and is restricted in his exercise, which enables 
him to accumulate flesh and fat, and of the finest flavor 
obtainable, as he receives the very best material for its pro- 
duction. 

The business of raising Pekin ducklings on a large 
scale is one of considerable detail. Many little and appar- 
ently trifling things all unite in bringing about a successful 
result, and any of these trifles neglected or omitted is as 
sure to bring disastrous results as a leak is to sink a ship. 

Always remember these facts: That we are trying to 
conduct a natural process artificially — not only this, but we 
are reversing the natural order of things — demanding sum- 
mer results in mid-winter when everything that nature pro- 
vides to encourage, stimulate and sustain, is locked under 
ice and snow. Now, if we expect to be successful in enforc- 
ing our demands we must duplicate the conditions that are 



DUCKS AND GEESE. 



39 



absolutely essential. The two essentials are TEMPERA- 
TURE and FOOD. I will add another— BRAINS in the. man 
who is undertaking to supply the other two. It requires just 
as high an order of talent and brains to conduct a duck farm 
successfully as it does for any mercantile pursuit. And 
most of the failures in the business can be attributed to a 
lack of this essential in the man. In the first place he must 
be in love with his business and if he is he will become so 
well acquainted with his birds that he can interpret their 
wants at a glance. He will not only see quickly what is 
necessary, but will take hold and do it at once. The suc- 
cessful duckman of this country, no matter how large his 
scale of operation, is 1 he who LEADS. Whether he has one 
or a dozen men working for him, when any thing is to be 
done he leads and orders his men to follow. Whatever help 
he has is help in the full sense of the word. They help him 
to do what he could not accomplish alone. As soon as he 
becomes the help and his men take the lead, it is an easy 
matter to predict the final outcome. 

I have visited most of the large duck 
BRAINS ARE farms in this country and while an excep- 
NECESSARY. tion to this rule may be a possibility, I 
have found the successful men in this busi- 
ness are men who are systematic and orderly in everything 
pertaining to their business. They not only plan and direct 
every detail, but keep at the front themselves and see that 
their orders are obeyed to the letter in the routine work 
assigned to their men. They know the temperature of 
every heated building on the place at all hours of the day 
and recording thermometers, set each night, enable them to 
know whether the night watchman is attending to his duty. 
Breeders must furnish the brains to run the business. If 
they have no brains of their own and start out with the be- 
lief that they can always hire them, and make that their 
intention, the word failure is written on the front page of 
their book. If there is any poultry plant in existence that 
is an exception to this rule I should like to be advised of it. 
I want to see it in operation. Many good men have failed 
for another reason, that being — a lack of knowledge of the 
business to start with, which necessitated a continued series 
of losing experiments. They have been qualified otherwise, 
but have lacked capital to fall back on while they were los- 
ing money and gaining knowledge — and by the time the 
knowledge has been acquired the capital has been ex- 
hausted. They have gone to what they considered reliable 
sources of knowledge, and secured what they supposed they 
could rely on, only to be disappointed. A case in point: 
Several months ago I was visiting one of the large eastern 
duck growers. Our conversation drifted to this subject, and 
turning to his desk he handed me a letter just received, and 
asked me to read it. The printed heading showed the writer 
of it to be a large manufacturer of vehicles and harness in 
a neighboring state. He contemplated starting a large duck 
farm and propounded a series of questions, which, if ad- 
dressed to any one in any other line of business, would be 
considered exceedingly impertinent. He said to me: "Do 
you know how I feel like answering this man?" and then 
went on to state: "I ought to write him and tell him that 
I have some intention of going into the vehicle and harness 
manufacturing business, and that I would like him to tell 
me what profits there were to be made in it, how much he 
paid his men, where he bought his material, what he paid 
for it, what profit he made on each vehicle, where he found 
sale for them, how to turn them out for the least money, etc. 
That would be just as proper as for him to ask me these 
same questions, and yet every man engaged in any agricul- 
tural pursuit or any branch of it is supposed to give just 
such information to the public in general, and every indi- 
vidual in particular who asks for it." The point was well 



taken, for in his position he feared the competition and the 
injury it would cause him if he were to give the other man 
a club to fight him with. Fortunately for the beginner we 
are not all placed in the same position, although some who 
are and have not the honor and consistency to decline to 
answer such pertinent questions rather mislead the enquirer 
which he eventually discovers to his sorrow. 

I stated at the beginning that raising Pekin 
FEEL ducks is one of the simplest, easiest and surest oper- 
YOXJR ations in the poultry business, and in what follows I 
WAY. shall endeavor in as brief a manner and as concisely 
as possible to give such instructions and directions 
as will enable any one of average intelligence to compre- 
hend, follow, and succeed. My advice to every beginner is 
to feel your way the first year, start on a small scale — one 
hundred, or one hundred and fifty stock ducks is all you 
should attempt to handle. After you have run one season 
you will have the confidence in yourself, which is absolutely 
necessary to operate successfully on a large scale. Of 
course, with a flock of this size the labor expended will 
figure up greater in proportion for each duckling marketed 
than it would on a larger scale, as the larger the output the 
less the cost per duckling for labor, provided you arrange 
the plant so as to minimize the labor by providing all pos- 
sible conveniences for handling all materials that come to 
or leave the place and for feeding and watering the growing 
stock. Plan to save labor wherever possible, as this is the 
principal item of expense. The feed they consume is con- 
verted into flesh, but any surplus labor attending the dis- 
tribution of it is simply wasted. 

In the chapters which follow I wish to call the reader's 
attention to one thing, and that is where I advise a certain 
course and say it is necessary or must be done I mean just 
what I say and that to give all the reasons for the assertion, 
or why I arrived at this conclusion, or what it cost me to 
learn some of the lessons, I will not undertake to state or 
explain. They are facts and some of them were very costly 
to me. If you doubt them and wish to experiment on your 
own account there is no objection to your proving any 
theory you may have, but under no circumstances try it on 
the whole flock at once. Take a few in a pen by themselves 
and do your experimenting on them. If the results are un- 
favorable it will not be a serious matter. You will soon 
learn that it is best to be content with whatever method pro- 
duces the highest attainable results and any effort to accom- 
plish impossiblities is useless. When you can market duck- 
lings that average over five pounds each at nine weeks you 
are doing all that is desirable or necessary, therefore hold 
on to that which you know to be good. The writer has 
proven these things many times over and knows what he is 
advising to be correct. 

Before your ducklings begin to hatch you are supposed 
to have provided yourself with a suitable nursery as well 
as other necessary buildings, which become necessary as 
their growth progresses. This nursery is the most impor- 
tant building you operate. By most writers it is called a 
brooder house. This is rather misleading, for in it you are 
going to care for one of, if not the most, tender of all newly 
hatched fowl. The first ten days decides their fate; this is 
the critical period of their existence and if properly nursed 
and cared for during their stay in this building their future 
is practically assured— and it will take a sharp knife to kill 
them. I will try to describe this building so that any intelli- 
gent carpenter may construct it. The length can be modified 
to suit any capacity and it is well to arrange in the building 
of it so that you can extend it at any time. It should face 
south. Do not provide for any yards outside. Do not build 
on brick or stone foundation, but set the sill on posts or 
boulders that rise, say four inches above the ground, and let 



<o 



DUCKS AND GEESE. 



their inside [feces come Hush with the sill. Sink a twelve- 
inch board on the inside and spike it to the sill. This makes 
a tight joint that do wind can enter. Fill inside with dirt to 
raise the floor up to the sill. Make the front or south side 
four feet high and the roar six feet high and the building 
ten feet wide. Use barn siding. Paper the sides with a good 
quality of paper that will stand the weather and make every 
lap tight by nailing a two-inch furring strip over it. Be 
particular to get it tight under the eaves. Shingle the roof. 
On the south side place a sash in each pen with six 9x12 
lights up at least twelve inches from the sills and hinged at 
the bottom. Your ten feet of width divide up as follows: 
The rear three feet reserve for a walk; then two feet for 
the hover, and five feet for the pens. Locate your heater 
which, for economy, should be a water jacket stove in one 
end, in a walled pit dug to receive it. Run the flow pipe 
from the heater into a header with three 1^-inch openings; 
from two of these openings run 1%-ineh pipes the full 
length of the building and ten inches above the floor, with 
gradual rise of 4 to 6 inches to the end opposite the heater, 
so as to allow the heated water to rise and start the circula- 







_L 



Hursery for Ducklings. 

mi 



10 ft 



L 



tion. Make the return, and place the two return pipes be- 
side the flow pipes, where they will have the corresponding 
fall. Run them back to the base of the jacket or heater, 
where they enter a header and then the heater. This gives 
you a double loop in the hover. Now run a single loop 
along through the pens against the wall under the windows. 
The flow pipe being the uppermost. This loop can be given 
more pitch. At the extreme end of each loop and from the 
upper side there must be inserted a piece of gas pipe, which 
should rise perpendicularly almost to the roof and be open 
at all times to allow any accumulation of air to escape from 
the pipes. If this is not provided for, a trap will form and 
stop the circulation. Each of these headers should have an 
additional opening for half-inch pipe. From the one in the 
return run a pipe to the bottom of an expansion tank, to 
which it must be tightly connected and from the flow header 
run a similar pipe to the top of the expansion tank; bend it 
over to empty in it. This tank need be but two feet higher 
than the heater provided. The ends of the loop do not rise 
above the level of the water in the tank, for in that case the 
pipes would not be filled when the tank would be overflow- 
ing. The bottom of the tank should be higher than the loops. 

Suppose the nursery to be 100 feet 
SIZE AND long. Two feet west of the center build 

TEMPERATURE, a cross partition with a door in it, as we 
wish to maintain a lower temperature 
in the eastern half. Divide this 48 feet into 12 pens 4x5 feet 
(which will accommodate 75 ducklings each), running the 
partitions under the pipes and letting the pipes rest on them. 
Close the rear of the hover next to the walk, as shown in 



the diagram, Fig. 1. Make a batten of common dressed 
boards two feet wide and the length of each pen; lay it di- 
rectly on top of the pipes. This leaves the entire front of 
the hover open, which it should be, except during the most 
severe weather, when, if the full capacity of the heater 
should fail to hold the entire building quite up to the re- 
quired temperature, the hover can still be kept up to the 
mark by hanging a curtain in front. The western end as 
now divided will leave room for eleven pens and eight feet 
of space for the heater. To hold this nursery at a uniform 
temperature is of the utmost importance, and in order to 
do so you must use the best appliances obtainable in addi- 
tion to the usual watchfulness. In about the center of the 
west division select one of the hovers and on the partition 
fasten a small thermostat arranged to send an electric cur- 
rent through each point of contact, connect this with bat- 
teries and a clock-work damper regulator connected with the 
heater. At the side of this thermostat place a tall thermom- 
eter with the bulb on a level with the ducklings and the 
scale projecting above the cover of the hover, so it can be 
read in passing. Beside this, place a smaller maximum 
thermometer. This is a thermometer in which a small piece 
of steel is pushed in advance of the column of mercury, and 
it records the highest point reached. The steel is daily 
drawn down with a magnet. The damper regulator will 
control the heat fairly well but much depends on whether 
the fire is ashy or clean and it may need assistance to obtain 
quick work either up, or down. Adjust the device so as to 
hold the temperature under the hover in the western section 
at 80 to 85; this will give you about 75 degrees in the pens. 
Adjust ventilation so as to hold the eastern section at 75 to 
80 under the hover, and 65 to 70 in the pens. These tem- 
peratures must be kept uniform within the limit specified, 
no matter how cold it is out of doors. This, of course, ap- 
plies only to the season of the year when artificial heat is 
necessary. The high summer heat is not dangerous if all 
ventilation is open. Variable heat in the nursery has 
caused the death of more chicks and ducklings than all 
other causes combined, therefore watch closely. If the nur- 
sery could be lathed and given one heavy coat of rough 
plaster it would be all the better for it and require less fuel. 
Surround the thermometers under the hover with wire net- 
ting in such a way as to prevent a false reading, by the 
ducklings lying against the bulbs. Keep the ducklings down 
at least eight inches below the pipes. Bed the hover and 
pens with an inch of planer shavings, turner's chips, chaff, 
cut straw or dry sand, but never sawdust. Prepare a drink- 
ing fountain of the tomato can type for each pen. Have 
everything warm, even the drinking water must have the 
chill taken off in cold weather. 

You are now ready for the ducklings. If 
NEWLY they have been out of the shell for thirty- 

HATCHED six hours they are ready to transfer to the 
DUCKLINGS, nursery. Do this in a box or basket, well 
covered with a blanket, to prevent chilling 
them. Turn them into the hover, set a board about a foot 
in front of the hover, so they can not stray far from the heat 
and bunch up on the outside. Do this for several days until 
they learn to seek the hover for warmth. Place feed and 
water within this space, and for forty-eight hours keep a 
supply before them day and night, after which feed regularly 
four times a day — at 6 and 10 a. m. and 2 and 6 p. m., but not 
not before daylight or after dark during the short days. 

The nursery feed consists of one measure of cracker or 
stale bread crumbs, one measure of middlings, one-half 
measure of bran, five per cent of grit, wet with water or 
milk to a dry, crumbly state. Keep hands off of hard boiled 
eggs. I fail to see why any one should recommend them, 
unless they assume that because the yolk is the first food 



DUCKS AND GEESE. 



41 



supplied by nature to start them in life, with the entire egg 
boiled hard must be an ideal food. There is a vast difference 
between the digestibility of a raw yolk and the hard boiled 
albumen and yolk. The one can be safely eaten by an in- 
valid where the other might kill him. Keep it away from 
ducklings. Some might survive it. They might also sur- 
vive a moderate dose of poison, but that is no argument or 
reason why we should feed it to them. Be particular to keep 
the drinking vessels clean. Rinse them out at each feeding. 
Keep the pens dry. They will distribute much of their water 
over the pen. Fresh additions to the bedding and occasional 
cleaning and renewal are necessary. Feed just what they 
will clean up quickly at each regular feeding hour. It is 
better to underfeed a trifle and keep them looking for more 
than to overfeed. If they should be given more than they 
will clean up in short order, gather it up at once. Feed in 
flat troughs and keep them scraped clean. A grain sack an- 
swers the purpose as well as anything to feed on in the 
nursery, but should be lifted after each feeding and kept 
clean. There will be a rapid accumulation of filth around 
the fountain, scattered feed, droppings and water. This rap- 
idly sours. Remove it daily, otherwise they will dig in it, 
eat portions of it sicken and die. At the end of five days 
move them into the east division and continue the nursery 
feed and keep the lower temperature uniform. The best plan 
would be to have separate smaller heaters for each half of 
the building, but by careful management one large one can 
be made to serve the purpose and at less expense. At the 
end of the second five clays move them into a brooder house. 

The Brooder House. 

The brooder house should be a double one as shown in 
Fig. 2. In this the pens are longer and wider. The building 
should be 22 feet wide, which allows 2 feet for hover and 9 
feet for pen on each side, the top of hovers being used for a 
walk. Sixty-five degrees is the temperature at which this 
hover should be held; two loops being run under each side 
and none in the pens. Feed and water out of doors when- 
ever the weather will permit and use V troughs for feed and 
water as soon as the ducklings are large enough to eat out 
of them. The pens in this building should be 6 feet wide 
with yards 30 feet long divided by wire netting 18 inches 
wide, 1 inch mesh. 




If there is no natural shade provide artificial. Make it 
cheap but effective. On a large plant, in order to save labor, 
a windmill and pump with large tank from which a water 
supply can be piped to the various buildings is a necessity. 
A line of pipe should run under the yards with a branch ris- 
ing in each to which a pet cock can be attached and adjusted 
to drip a regular supply of water in each trough. Clean 
these troughs daily and keep a supply of water constantly 
before them during the day and always feed before watering 
in the morning, if they have not had access to any during 
the night, otherwise they drink excessive quantities while 
the digestive organs are empty and colic and cramps ensue, 
which result in death in most cases. At the end of five weeks 
your ducklings can be moved into unheated buildings or 
sheds where they can be protected from storms. They must 
be kept dry until they are fairly well feathered, which will 
be at seven weeks. 



After they leave the nursery they are fed the growing 
feed four times a day, composed as follows: 

Four measures of bran. 

Three measures of middlings. 

One measure of corn meal. 

Three measures of cut green rye or two of cut clover, 
scalded. 

Five per cent sharp sand. 

Five per cent scrap. 

Wet this with water, but do not make it sloppy. You 
will notice the small percentage of corn meal. We have lit- 
tle use for it until we are ready to fatten. Thousands of 
ducklings die every year from its injudicious use. We are 
now feeding for a large frame. 




At the end of seven weeks we move them into the fat- 
tening sheds and here corn meal is the principle element of 
diet. These sheds can be cheaply built. They must have a 
good roof and dry floor with good bedding. Cold is not in- 
jurious, but provide so as to prevent storms from blowing 
in, which can be done by keeping the eaves close to the 
ground, as shown in Fig. 3. Both sides should be a series of 
doors hung at the top which remain open except during 
severe cold or storms. As the ducklings grow very rapidly 
they need more room in the pens, which must be enlarged 
accordingly. The fattening feed consists of 

Two measures corn meal. 

Two measures middlings. 

One measure bran. 

One measure green stuff. 

Ten per cent scrap. 

Five per cent sand. 

Wet with water to a dry, crumbly fetate. 

This is a rich and concentrated ration and must be care- 
fully fed or it will glut their appetites. Gather up at once 
any food left in the troughs leave -nothing for them to nibble 
or lunch on between meals and they will come up to the 
troughs hungry and greedy at feeding time, which now is 
morning, noon and night. Keep up a strong appetite; this 
is important. At nine weeks they are ready for market and 
you will find them weighing from four and one-half to six 
pounds dressed. Don't hold them a day over ten weeks. In 
locating your buildings plan for extensions and additions. 
Your feed-mixing room should be placed where the mixing 
trough can be pushed out on a track and along an alley 
between the ends of the yards where a man with a shovel 
can feed both sides very rapidly, and by the arrangement 
suggested no water need be carried in pails. A further econ- 
omy is an engine and a mill for grinding grain, cutting 
green stuff and pumping water. A great deal can be accom- 
plished by working it one day in a week. 

Water for' swimming is not to be permitted growing 
ducklings under any circumstances. There is no objection 
to having a pool or tank of running water in the yard next 
the killing house and two days before killing drive the flock 
into it and let them wash themselves thoroughly. This 
renovates the feathers and makes them more saleable. 

In the foregoing feed formulas I have desig- 
FOOD nated beef scrap to supply the requisite animal 

IN" protein in the ration. I have done this because 

GENERAL, it has been so largely used and has been sup- 
posed to be the cheapest source of supply. For 
my own use I prefer and use dried blood altogether. I use 



*a 



DUCKS AND GEESE. 



but one brand of ii however, which i know to be absolutely 
pure ami dried while perfectly Crash. The commercial dried 
blood purchased on the open market is Indifferently made 
ami Intended tor fertiliser only and is all right for this pur- 
pose, but contains putrid matter and would be ratal to ducks. 
Of the blood l have been using sixty pounds is the equivalent 
of one hundred pounds of snap and as it contains but 2.5 
per cent of fat as compared with 33. S per cent in scrap, as 
the following table will show, it is easy to figure the advan- 
tage it possesses. It is also much richer in protein and con- 
tains practically no waste matter. The excess of fat in scrap 
is what causes looseness of the bowels. This danger is 
entirely avoided by using the blood. I also keep crushed 
dry bone, oyster shells and coarse sand in all the pens except 
the nursery, and they can consume it as they like. The nat- 
ural food of the duck in its wild state, if analysed, will show 
that the bulk of the protein is contained in the animal food 
it teenies and the carbo-hydrates or fats in the vegetable. 
This order must be maintained. It is useless for us to 
attempt to secure any degree of success by trying to improve 
upon nature's established laws. We can only stimulate the 
processes by supplying an abundance of such food and re- 
ducing the waste of energy made necessary in securing even 
a moderate supply in the wild state. 

The following table shows the feeding value of the prin- 
cipal feed stuffs used for poultry, and will be valuable to 
those who figure their ration and have a working basis: 

Composition of Feeding Stuffs. 



FOODS. 


Water. 
Per 

Cent 


Ash. 

Per 

Cent. 


Protein 

Per 

Cent. 


Fiber. 

Per 

Cent. 


Carbo 
Hydr- 
ates. 
Per Ct. 


Fat, 
Ether 
extract 
Per Ct. 


Corn 

Corn Meal 


10.6 

15.0 

10.7 

11.1 

8.2 

10.5 

12.1 

11.8 

11.0 

6.3 

7.3 

12.6 

14.0 

9.3 

8.5 

5.4 

5.1 

29.7 

90.4 

78.9 

73.7 


1.5 
1.4 
4.0 
2.5 
0.9 
1.8 
3.3 
4.6 
3.0 
3.2 
6.7 
2.0 
3.3 
1.5 
4.7 
2.4 
28.6 
24.0 
0.7 
1.0 
0.8 


10.3 

9.2 

9.8 

9.8 

29.3 

11.9 

15.6 

14.9 

11.8 

16.0 

3.3 

10.0 

11.8 

9.9 

84.3 

58.4 

40.0 

20.2 

3.3 

2.1 

15.0 


2.2 
1.9 
4.1 
3.8 
3.3 
1.8 
4.6 
7.4 
9.5 

29.7 
8.7 
9.5 

1.4 


70.4 
68.7 
64.0 
64.5 
46 5 
71.9 
60.4 
56.8 
59.7 
67.8 
52.0 
64.5 
57.4 
74.9 


5.0 
3-8 




7-4 




8-3 


Gluten Meal 


11.8 


Wheat 


2-1 




4-0 


Shorts 

Oats 


4.5 
5.0 


Oats — Rolled 


6.7 


Oat Hulls 


1.0 




2.2 


Millet Seed 


4.0 


Kaffir Corn 


3.0 




2.5 




0.6 


10.1 

-4.7 
17.3 


.<3.8 


Animal Meal 


16.2 




26.1 
9 
0.1 

10.5 











It is not a difficult matter to supply the essentials I 
have described. If one is equipped to carry out all these 
details all will run smoothly, but neglect any, and trouble, 
labor and anxiety begins. The labor is increased while the 
profits decrease. 

There are practically no diseases to 
DISEASES which ducks are subject. They can be sick- 

AND OTHER ened and killed either through ignorance or 
TROUBLES. carelessness by compelling them to sub- 
mit to improper food or conditions, and 
when from any cause you have induced sickness don't waste 
time or feed on the affected ones; use a hatchet at once, it is 
the cheapest way out of it, for when once affected there is 
no profit to be made out of them as market birds, nor have 
you any time to fuss with and doctor them. Their develop- 
ment and growth would be checked and they would never 
fully recover. 

Jjurjrjg the early spring when the days begin to grow 
quite warm at noon and it is necessary to open the windows 
(but still cool enough at night to make it necessary to keep 
the fires going in the brooder house) close the front of the 
hovers to shut them out during the warm portion of the day, 



Otherwise they will lie under the pipes and allow themselves 
to become half roasted. Their blood seems to dry up. The 
next day they lose the power of balancing and stagger 
around like drunken men. Their eyes and nose become 
watery and the down about the eyes gummed. It has in- 
duced distemper or catarrh which is contagious and is com- 
municated by the discharges from the eyes and nose. Most 
of those affected will die and those that survive will be of 
little acount. They will never be able to walk steadily; 
some will have crooked necks or backs, and there is no profit 
in keeping them. Diarrhea is another source of trouble. In 
the brooder house it is often caused by an excess of scrap 
and can be promptly checked. In the nursery what is called, 
and to all appearances is, diarrhea, is really a clogging of 
the vent caused by feeding hard boiled egg or an excess of 
bran and is always fatal. The solids are retained and the 
liquids pass, and the appearance of the bird justifies the 
name. Remove the cause and you have the remedy. 

One of the most serious evils we have to 
FEATHER occasionally contend with is feather pulling. 
PULLING. It is claimed that crowding them too closely in 
the pens induces it. My experience does not 
justify this conclusion. I attribute it wholly to a desire of 
the birds to gratify its craving for the elements it can obtain 
in the quills it pulls from its neighbor and devours. It is 
hard to rid them of the habit when once begun. Catch the 
guilty ones, which is best done right after feeding, when 
they are playing at the water trough; take a sharp knife and 
shave the point of the bean on the bill off evenly so as to 
prevent them from taking a strong grip on a quill. Place 
them in a pen by themselves. Now correct your feed at 
once. There is a lack of scrap and green stuff in the feed; 
increase your proportions and you will see no new cases, but 
those who have acquired the habit never forget it until their 
companions are full feathered, when they can't practice it 
successfully. I have seen five thousand ducklings on a sin- 
gle farm almost denuded^ causing serious loss to the owner 
as it takes many dollars worth of feed to grow a crop of 
feathers on that number of ducklings and at the same time 
to put flesh on them, and if forced to grow two crops of 
feathers the flesh must suffer and the scales will reveal the 
extent when you come to market them. The importance of 
keeping the ration properly proportioned for the specific 
purpose it is intended to accomplish is very evident. 

Another cause of much loss of flesh 
NERVOUSNESS, is their nervousness at night. On dark 
nights those half grown and over become 
exceedingly nervous and restless, and if one becomes fright- 
ened he soon starts the entire pen into a stampede. The 
adjoining pens follow and if left to chase up and down all 
night some will be trampled to death and many pounds of 
flesh be quacked away. This can be prevented by keeping 
lanterns burning in the yards and buildings at night. Light 
them at sunset and never move around among them after 
dark while carrying a lantern, as moving shadows set them 
wild. 

Allow no dogs to run at large in the buildings or yards. 
Avoid all unnecessary passing among them yourself, al- 
though they soon learn to know their attendants and are nor 
disturbed by them especially if carrying a feed pail; the less 
ten them to standard weight. Move slowly and deliberately; 
they are disturbed the better. I have known a sudden fright 
to so affect a pen of ducklings that it was impossible to fat- 
ten them to standard weight. Move slowly and deliberately; 
make no sudden turns or leaps. Visitors should be forbid- 
den passing through the buildings or along the pens. If you 
intend converting grain into duck meat allow no nonsense 
of this kind to offset your feed. If you are running an exhi- 
bition it is another matter, and it is presumed that the audi- 



DUCKS AND GEESE. 



43 



ence are willing to remunerate you in some way for the loss 
they cause you. 

There is practically nothing we have to contend with 
when proper feed and care is given. If any refuse to come 
to the troughs eagerly at feeding time, the probabilities are 
they will either be ready for the next feed or dead. There is 
no symptom whereby the ailment can be definitely diag- 
nosed. When one simply refuses to eat it may be from one 
of a number of causes and it is impossible to offer any relief. 
Remove the affected bird to a pen by itself. Feed light and 
omit the beef scrap, add a little powdered charcoal and a 
few days will usually work recovery. Bowel trouble is the 
principal evil liable to affect large flocks. This is due to the 
excess of fat in the beef scrap. We should be able to feed 
the animal protein in such proportions as are needed with- 
out encroaching on the danger line on account of the fat as- 
sociated with it. Until we are able to obtain scrap free from 
fat we can not expect to do this. 

Watch your stock closely. Guess at nothing, but know 
to a certainty the daily condition of the flock and rest as- 
sured that if they do not come up at feeding time and act as 
if they were half starved there is something wrong and you 
must locate it quickly, or when laying has once begun it 
will not do to make any mistakes. If thrown off their feed 
at this time it means a serious loss in egg production and it 
may take some weeks to get them back. Never allow your 
supply of scraps to become exhausted; omitted for two days, 
and egg production will drop to one-fourth of what it was 
and it will take ten days to recover after it is again supplied. 

Stock Ducks. 

There is a wide difference of opinion among breeders as 
to which type of the Pekin duck is preferable or most desir- 
able to encourage and develop. Some prefer the short bod- 
ied, deep keel — the deeper the better — type, others the long 
bodied type. The writer prefers the long body with an 
average depth of keel, believing it to be the most desirable 
from the market point of view. Too great depth of keel 
necessitates the flattening of the breast bone when packing 
for market. If this were not done its appearance would 
indicate a lean, underfed condition to the casual observer, 
and as appearances have much to do with prices, the utility 
question is primary. 

The breast of a dressed duckling should be rounded and 
plump and it is preferable that it show a depression in the 
center instead of a ridge. The breast carries about all of the 
meat and an extra slice or two on each side is an important 
consideration to the buyer. 

In the preceding chapters nothing has 
SELECTING been said regarding the selecting of the 
AND breeding stock for the ensuing season. Right 

FEEDING here is where the foundation is to be laid. 
BREEDERS. The entire superstructure of the successful 
and profitable duck ranch rests on this foun- 
dation. Old overfed, neglected or degenerate stock can not 
profit the owner. The eggs are few and weak or infertile. 
The young are weak and sickly and few ever reach the mar- 
ket. It is therefore of the utmost importance that we lay 
the foundation in the best possible manner. 

From the April and May hatches, when the growing 
ducks are six or seven weeks old and before they are placed 
on the fattening feed, select the breeding stock. Pick out 
the most promising and precocious birds as this means quick 
maturity and heavy weight for market purposes, and this 
should be the first consideration. Wide bodies and small 
heads are desirable, but weight above all other points is 
important on a market form. Instead of now placing your 
selection in small pens on rich food, they should be turned 



into a large pasture in which water and shade are abundant. 
They should then be fed morning and night: 

Seven measures bran. 

Three measures corn chop. 

Five measures cut green stuff. 

Wet as indicated for previous feeds. 

If there is no grit available in the pasture, supply it. 
If they have access to a stream of water they will secure all 
the animal and insect food necessary. This ration is bulky 
and they may be fed liberally, but try and keep them hun- 
gry and active during a greater portion of the day. The 
more miles they travel the stronger their muscles become 
and the tougher, more hardy and vigorous they will be when 
transferred to the breeding pens. They should be kept down 
in feed sufficiently to make them ravenous at feeding time, 
not only for the reason just given but also to discourage 
laying during the fall months, as these early eggs are too 
far in advance of the season to be of any andvantage; are 
mostly infertile and tend to alfect the vitality of those pro- 
^u iacer on when eggs are desired. Exercise and pit± w 
of it is of the greatest importance while on the summer 
range and judgment must be used in feeding, and it must be 
so regulated as to prevent lounging around the feed troughs, 
which they will do if their wants are all supplied there. The 
feed is bulky and ordinarily they can be given all they will 
eat of it. In two hours they will be hungry and then the 
exercise should begin. A stream of water is not a necessity, 
but it is a great advantage and the strongest point in its 
favor is the exercise it induces. This word Exercise should 
always be printed in capital letters in all poultry literature. 
Its importance can hardly be overestimated. It means ap- 
petite, digestion and assimilation. These wheels all fit into 
each other and work together. Remove one and the ma- 
chine stops. About the first of November select the drakes 
you win uctu aua piace tneni twenty-nve to a pen m the 
breeding pens and ,begin at once feeding them the ration 
given below. This gives them a necessary and desiraDle 
start. The ducks respond more quickly to the forcing feed 
than the drakes and if started together the early eggs will 
not exceed fifteen per cent fertilized. This plan will change 
the result very materially. On the 15th of November mate 
up a_i cne pens, placing twenty-nve ducks and live drakes 
in each. More than this should be avoided. Less may do 
better, but it is not practicable on large plants where from 
one to two thousand breeders are kept. The additional 
labor it would necessitate would be a serious objection and 
would offset what slight advantage might be gained. 

We now begin feeding for eggs. This should 
FEEDING be approached gradually, that is work up to the 
FOR given ration in four or five days and particu- 

EGGS. larly as regards the beef scrap, or bowel trou- 

ble may ensue. The following feed has proven 
the very best combination and the best balanced egg ration 
the writer has ever used. It is compounded with the inten- 
tion of forcing the duck to lay a reasonably large number of 
eggs even at the expense of her vitality, for after she has 
served me for one season I have no further use for her and 
she goes to market as soon as laying is over. 

Every morning and evening feed the following: 

Five measures corn chop. 

Five measures bran. 

Two measures middlings. 

One and one-half measures beef scrap. 

Three measures boiled vegetables. 

Three measures cut green stuff. 

Five per cent sand. 

Wet this, as all the other composition feeds, to a crum- 
bly state. Keep a box of sand and one of oyster shells in 
each pen and an abundance of fresh water. In exactly three 



44 



DUCKS AND GEES& 



weeks you should begin to gather eggs, a few at first, bul 
rapidly Increasing in number. When (hoy have fairly 
started add one measure of corn chop and cut down one 
measure of bran. Notice particularly i say corn chop, uot 

corn moat. The reason for this is easily understood. Ducks 
in common with other fowls have a gizzard which is equipped 
with strong muscles, and it is intended to perform certain 
duties. In order for the fowl to enjoy perfect health and to 
perfectly employ all of its natural functions, all its organs 
must be employed for the purpose and in the manner intend- 
ed by nature. The creator gave the gizzard the power to do 
certain work. The instinct of the bird furnishes it with 
this work in its selection of food, and its physical powers are 
maintained at a high standard when left to its own instincts 
or thrown or. its own resources. Give the gizzard nothing 
but mush to grind and, like Othello, its "occupation is gone" 



lo enter and clean OUl at. The pen should be about 12x12 
feet, and need be no higher I ban necessary to permit clean- 
ing out. Nests are unnecessary and only in the way. They 
prefer to scoop out a nest in the litter. It does not matter 
which way these houses face as they are occupied only at 
night. We object decidedly to feeding and watering in the 
house. When it is all done on the outside, which it can be 
in most localities, the bedding can be kept dry and by fre- 
quent light additions the necessity of cleaning out can be 
reduced to two or three times during the laying season. This 
saves labor, which is a very important item, and causes no 
inconvenience whatever. If once the bedding becomes wet 
it should be removed immediately. We prefer to build these 
houses in pairs, thus giving the yards more width and less 
length. A large yard for breeding ducks is of no advantage 
unless it is so extremely large that they can't keep down the 




Ivt'CK HOUSES ON KliLIAIII.li^I'UULTUV FAUM, QUINCY, ILL. 



and debility -must result. For feeding purposes we prefer 
the long slatted trough which is really a coop without a top. 
It enables the ducks to reach in and get the feed and yet not 
trample upon and scatter or waste feed, or crowd each other. 
Many hundred pounds of feed are wasted every year through 
feeding ducks in flat or V open troughs, especially in wet 
weather when it is tramped into the mud and lost. A care- 
less feeder enters the_pen with a pail of feed; he finds the 
ducks all on the trough waiting for it; scatters it over their 
backs and as he turns to leave they flap a third of it into 
the mud. This means a serious loss on a large farm. 

The laying houses must now be considered. 
THE These can be very cheaply constructed and at 

LAYING the same time answer every requirement. Not 
HOUSES, a dollar need be spent on ornament. What is 
absolutely essential is a dry, well bedded floor, a 
tight roof and barn siding with battens on the outside. A 
3x3-foot glazed slirj ing sash, a 2x.3-foot drop door and a door 



growth of grass, and this is unnecessary as it is preferable 
to supply the green food in the mash. Breeding ducks un- 
fortunately lose all desire for exercise. The liberality with 
which they must be fed induces laziness and they will be 
very indifferent to exercise until about two hours before 
feeding time, when they begin to make their wants known. 

Feed at regular hours. Sunrise and sunset are the best 
hours until the days grow too long, then six o'clock night 
and morning. 

If your ducks are all young, as they should be, there will 
be no danger of this feed making them overfat, but if there 
are any old ones among them there is danger that it might. 
This does not apply to drakes. We insist on young ducks, 
but have no objection to yearling drakes, and maintain the 
theory which we have also proven in practice that after a 
duck has been driven to the enforced production of from one 
hundred to one hundred and twenty eggs in one season her 
vitality is impaired and her second season will be a disap- 



DUCKS AND GEESE. 



45 



pointment. There should, if possible, be a swimming pool 
in each yard. This is not absolutely necessary, and as good 
results are attained without as with it, only with more diffi- 
culty, but as they enjoy it and their appearance is greatly 
improved their natural desires should be gratified if possible. 

If the birds have been given the summer care as sug- 
gested they must not be expected to develop into extra large, 
heavy specimens suitable for the show room, but should be 
rather under the standard in weight and in no case over it 
for the best results. If the right selection has been made 
the qualities and tendencies of the parent will he transmit- 
ted to the progeny, and it is not necessary or desirable that 
the parent shall have been developed to its fullest extent 
in weight in order to transmit the tendency. The larger the 
duck the larger the egg and the poorer its hatching quali- 
ties. There is an excess of albumen — too much watery ele- 
ment to be elaborated, more than the average embryo can 
successfully dispose of. 

Those who in starting a duck farm purchase their stock 
ducks, should select the medium sized, never the largest 



specimens, and yet nine out of ten make this mistake and 
pick the largest. They also are compelled to buy stock that 
has passed through the fattening process, as most growers 
throw out the breeding stock at killing time. If compelled 
to buy such stock, do so as early as possible in the summer 
and then care for them as I have described and they will go 
into the breeding pens in fairly good condition. 

Before closing this subject I wish to emphasize the prin- 
ciple of economy not only in labor but in feeding. It would 
surprise many readers to see the quantity of feed wasted on 
the large duck farms. Careless feeders scatter large quanti- 
ties in the mud and filth. They often, when distributing 
with a shovel from a car, place more in some pens than will 
be consumed; this is trampled under foot and wasted. There 
should be a hog pen on every duck farm to which all waste 
feed scraped up and all discarded eggs can be carried. There 
are many pails full of scrapings accumulate in the brooding 
house and breeding pens and sweepings of the feed room 
that can be converted into pork. Stop the leaks. 

H. E. MOSS. 



HOW TO FEED AND CARE FOR DUCKLINGS. 



BY GEORGE H. POLLARD, POLLARD'S POULTRY FARM, SOUTH ATTLEBORO, MASS. 




' N RESPONSE to your request that we give you a 
few ideas concerning our methods of feeding and 
raising Pekin ducks, we feel it is right we 
should first explain that we do not raise so many 
thousands yearly; that there are others who 
raise as good, and if we should stop they would doubtless 
continue to successfully raise them. With these facts clear- 
ly understood, we can proceed without being charged with 
seeking free advertising. 

We find in raising ducks there are five essentials — mus- 
cle, water, food, shade and grit — and the greatest of these is 
muscle. Any one who has tried it will cheerfully testify to 
this truth. In feeding and raising young .ducks, begin with 
the breeding stock. Strong, vigorous breeders mean healthy, 
wide-awake ducklings, needing a minimum of attention and 
easily raised. This being the case, we give the breeders a 
large grass range, with plenty of shade and running water 
— believing nature webbed their feet for a purpose — though 
they can be successfully raised without water. To each five 
ducks allow one drake and mate about thirty in a pen. Later 
in the season, about the middle of May, remove one drake 
from each pen. Feed night and morning what they will eat 
of a mixture of three parts each of Indian meal and wheat 
bran, one part each low grade flour and beef scraps, making 
sure it is beef scraps and not a poor quality of fertilizer, the 
whole salted slightly and thoroughly mixed, not too wet, 
with cold water. Never cook the food, except in winter, 
when it may be mixed with hot water. Do not feed at noon, 
as ducks on good grass range do not need it. If without 
grass range, feed all the green food they will eat each day- 
fodder corn, rye, grass, clover, or anything they will eat. 
Have water in pails or troughs convenient to feeding places 
at all times of the day and night, also oyster shell and grit, 
and do not forget the shade, they must have it. 

In winter vary the fare by a liberal allowance of boiled 
turnips, mashed in with grain, say one-third turnips, every 
other morning, and with cabbage chopped fine or any other 
green food that can be obtained, fed at noon. 

" After hatching, which we do altogether with incubators, 
leave the ducklings quiet from twenty-four to thirty-six 
hours, according to the season when hatched, after which 
they may be put in a brooder heated from ninety to ninety- 
five degrees in the center of the hover — ninety-five degrees 
in winter — placing each carefully under the hover. 



The food is prepared of two-thirds wheat bran and one- 
third Indian meal, wet to a crumbly mass with milk, either 
skimmed or whole, but not cooked. Cover floor under hover 
with chaff, or fine shavings, and in front of the hover, for 
two or three feet, with fine gravel or sand. Six or eignt 
inches from front of hover place small troughs or dishes 
containing food — slightly sprinkled with sand the first time 
— and a fountain of luke warm water. The fountains are 
galvanized iron cans, eight inches in diameter and twelve 
inches deep, inverted in tin pans ten inches in diameter and 
two inches deep, and the water is kept near the top of the 
pan. After all this, simply keep the ducklings warm and let 
nature work. If they are worth raising they will gradually 
get out from under the hover, and it is astonishing how 
quickly they will begin to stow away the food and water. 
Beyond watching for the first few hours that none get away 
from the hover and become chilled do not fuss with them 
and do not try to fill them up with boiled eggs and bread 
crumbs. 

Keep food and water before them all the time for the 
first three days — and water all night, sure — after which they 
may be fed every three hours till seven or eight days old, 
when four or five feeds a day will be enough. After the 
fifth day they are generally alive to stay, or are dead, and 
they may be fed five per cent beef scraps instead of milk, or 
both. At two weeks old make their feed of one-half meal, 
one-half bran and ten per cent beef scraps, which may be 
increased to fifteen per cent scraps, with three parts each of 
bran and meal and one part flour at three weeks. 

Carry them on this food till killing time — ten to eleven 
weeks — not changing for any heavier or more fattening food, 
as advised by many. After the fifth week feed only three 
times a day. Feed green food or not, as is most convenient. 
If intended for breeding, it will be good for them, but is un- 
necessary for market ducks. 

For best results, yard in flocks of from fifty to seventy- 
five and give plenty of yard room, never less than thirty by 
fifty feet for fifty birds of five weeks old or over. In short, 
keep only healthy, vigorous breeding stock. Have shade and 
an unfailing supply of water and grit. Feed all they can be 
made to eat, at regular intervals, and do not skimp the meat 
scraps. Kill at ten or eleven weeks old and receive the re- 
ward promised for work well clone. 

GEORGE H, POLLARD. 



INDIAN RUNNER DUCKS. 



Verj Prolific Layers, with Remarkably Hardy Constitutions -A Variety That Thrives Under Con- 
ditions Suited to Broilers. 



HV R. B. DAYTON, REMSKNISURG, N. Y. 



REVTOUS to 1S93 wonderful stories reached 
this side of the Atlantic about a species of 
duck that would lay the year 'round, grow 
rapidly and when dressed for market have a 
most attractive appearance. In fact, from the 
vague reports reaching us from their English 

home, one would judge that the ideal duck had been found. 

In 1S!K> the writer secured a number of these wonderful In- 








.*■ 




. K 



INDIAN KUNNER DRAKE AND DUCK. 

dian Runner ducks. Just here let me say a word as to 
their home. Although grown extensively in England, their 
original home was in India; hence, the Indian Runner. 
They earned the term "Runner," as they literally are run- 
ners. Their strong legs, set well back, with their erect 
'•arriage, make it possible for them to move with great ra- 
pidity, there being no trace of the awkward "waddle" of the 
common duck. 

There are two distinct strains, one black and white and 
the other fawn and white. The black and white, while pos- 
sessing many of the good qualities of the breed, are not as 
distinct in shape and marking as the fawn and white; the 
black pin feathers seriously detract from their market 
value, hence we confine ourselves to the fawn and white, of 
which the accompanying cut, a photograph, represents a 
typical pair, the drake, very erect, strong and alert in every 
motion, with firmly set head and bill, as they delight to 
forage for stray grubs and worms in the tangled grass and 
' ds. A cap of steel blue gives them a most attractive 
appearance. The ducks are not quite as large, often show- 
ing more white, which, in fact, is a variable quantity in both 
the drakes and ducks. 



The English breeders claim 225 eggs per duck each 
year. One hundred and ninety-two eggs per duck was the 
average, however, for the past two years of the flock in 
question, which is certainly a most phenomenal record, be- 
ing not the record of one or two picked birds, but that of a 
large flock. 

By careful experiments it has been proved that they 
mature very rapidly, but it does not seem possible to grow 
them successfully in crowded quarters, as is so often at- 
tempted with Pekins. 

The Indian Runners, when grown, are easy keepers. 
The flock, a photograph of a portion of which is here re- 
produced, the past two months has consumed two-thirds the 
amount of food required to keep a flock of Pekins of the 
same number in good condition, the Runners laying con- 
tinuously throughout the time, while the Pekins did not. 
Experience seems to prove that the size of the flock makes 
little difference in the number or fertility of the eggs pro- 
duced, provided only that plenty of room be given. In mat- 
ing up the flock about ten ducks to one drake has been 
found the most satisfactory. The Runners seem to care 
little for a large body of water, but when kept for eggs alone 
find no small part of their food foraging over their range. 

Another, and by no means the least of the Indian Run- 
ner's good qualities, is the remarkable way in which they 
stand shipment. As an example of one of the many in- 
stances coming under our notice we cite this: A trio 
shipped to us from England last April, after a long and 
stormy passage, com- 
menced to lay six 
days after reaching 
our yards. This 
speaks well for the 
care with which they 
were shipped, but it is 
also a striking exam- 
ple of the Indian 
Runner duck's hardy 
character. 

It has become a 
well recognized fact 
that the best results 
can not be obtained 
when ducks are 
grown in a brooder 
regulated to insure 
the best results with 
broilers, and on the 
large plants a separ- 
ate house with an ex- 
pensive heating ap- 
paratus is provided 
for both chicks and 
duck s. This, how-' 
ever, is not practical for the small breeder, who is com- 
pelled to abandon the culture of ducks and thus be deprived 
of a substantial source of income. After a close study of 




PAIR OF YOUNG INDIAN RUNNER DUCKS 

DRESSED FOR MARKET. 

WEIGHT, 10% POUNDS. 



DUCKS AND GEESE. 



47 



the Indian Runner Ducks it seemed feasible to us to grow 
them with broilers, and a trial was made. The brooder used 
was one in constant use in a broiler house with a capacity of 
1,700, the heating apparatus being of the regulation type of 
hot-water heater, regulated to a temperature of about eigh- 
ty-five degrees. One hover was used for the experiment 
and the temperature was regulated solely with regard to the 
broilers, of which the house at the time contained about 
seven hundred. The temperature of the room outside of the 
hovers varied from seventy degrees on clear, warm days to 
as low as forty degrees on others. 

The results obtained were far above our expectations. 
The same food was given the little Runners as was fed to 
the chicks next door, and a fountain, such as was in use 
with the chicks, served them for drinking. In fact, as far 
as it was possible the same conditions were observed in all 
parts of the house. It was soon an evident fact that the 
chicks were beaten on their own ground, for the little ducks 
demonstrated that whatever might be the requirements of 
ordinary ducks these Runners had just what they wanted 
and they proceeded to grow. It is too early as yet to say 
what the market price will be, but they are now much heav- 
ier than chicks of their age and they are still growing. So 
far as we have been able to observe they eat no more than 
chickens of an equal age, and from present indications they 
will weigh several times as much when dressed for market. 

This experiment is of special value, for it opens a new 
field to the fancier who has one or more brooders that he 



uses in the early spring and summer, and for nine months 
cf the year have been lying idle, bringing him no returns. 
The Runners are particularly adapted to the market poultry- 
man's needs, as their wonderful laying qualities insure an 
almost constant supply of eggs. Their small size when first 
introduced into this country was much against them. This, 
however, by careful selection has been almost entirely re- 
moved. The accompanying cut taken from a photograph 
of a pair weighing ten and one-half pounds gives but a very 
inadequate idea of the rich yellow flesh, very firm in tex- 
ture, and the full, deep breast. 

The past summer experiments were made with the Run- 
rer eggs hatched by hens, the ducklings being allowed to 
run with the hens, or rather we should have said the hens 
being allowed to run with the ducklings, for the poor hens 
had a sorry time. Aside from a little hovering at night and 
on stormy days, the ducks had no use for their foster 
mother and she was left to cluck to an imaginary brood 
while they foraged over the field for flies and worms only to 
return at feeding time. If a wire pen can be arranged to 
confine them we can see no reason why they could not suc- 
cessfully be grown in this manner in warm weather, or in 
localities where the climate is uniformly mild. We, how- 
ever, lost a number from their wandering too far away from 
the hen and becoming chilled before they could find their 
way home, but a number were successfully grown in this 
manner. 

R. B. DAYTON. 




A FLOCK OF R. B. DAYTON'S INDIAN RUNNER DUCKS. 

FEEDING DUCKS FOR MARKET. 



The Manager of the Poultry Department of the Agricultural College at Guelph, Ontario, Describes His Method. 



"We purchased a few sittings of duck eggs in the spring 
for the purpose of having ducks for experimental feeding. 
The Pekin and Rouen varieties were selected. We hatched 
seventeen — eight Pekins and nine Rouens. One of the 
Pekins got killed when young. For the first two weeks we 
fed equal parts by measure, cornmeal, wheat bran and mid- 
dlings, having added enough scalding water to make it 
crumbly, but not porridgy, and fed five times a day, but no 
more at a time than they would eat up clean. For the next 
four weeks, two parts wheat bran and five parts middlings 
constituted their ration, and after that the same mixture 
was used without scalding. Grit and sharp sand were 
placed in a vessel containing water, so that they could have 
access to it at any time. No water except for drinking pur- 
poses was supplied to them. 

"We weighed the entire flock when six weeks old, with 
the following result: The seven Pekins weighed thirty-nine 
pounds, being an average of five pounds and nine and one- 
seventh ounces each, and the nine Rouens weighed thirty- 
six pounds, or an average of four pounds each. When they 
were ten weeks old, we again weighed the entire flock and 
found that seven Pekins weighed fifty-nine and one-half 
pounds, or an average of eight and one-half pounds each, 



and the nine Rouens sixty-three pounds, or an average of 
seven pounds each. 

"This experiment in feeding ducks teaches us that by 
selecting the right varieties and feeding them on the right 
kinds of food, you can get them on the market when six 
weeks old. We also find that water is not needed except for 
drinking purposes, but is a hindrance to the growth and fat- 
tening of ducks. We selected two of the best varieties of 
ducks for market purposes, and while they have the same 
standard weight when fully matured, the experiment plainly 
shows that the Pekins can be made to take on flesh faster 
than the Rouens. We find on our markets ducks that are 
fully matured and six months old not weighing over four or 
five pounds,, and we venture to say that such birds do not 
pay for the food they consume, let alone the trouble for car- 
ing for them. No ducks should be kept longer than ten 
weeks, as they can be placed on the market at that age and 
sold at a good profit. Ducks that are intended for breeding 
purposes should not be fed on a fattening ration, so as to 
weaken them by too much forcing. They should be selected 
when about six or seven weeks old, when their sex can read- 
ily be seen and the most perfect specimen selected." 

L. G. JARVIS. 



INCUBATORS AND BROODERS. 



Selected from the "Incubators and Brooders" Department of the Reliable Poultry Journal 

Apart for the Use of Its Readers. 



A Department Set 



Feed and Care of Ducklings. 

Hagerstowii, Ind. 
Editor Reliable Poultry journal. 

Kindly tell us what you think is the matter with our 
ducklings. They get weak ami can not walk, but stagger 
about. Some of them die in a short time, while others live 
for ten days or two weeks, but most always die. We feed 
them three times a day on coarse, cornmeal and bran, and 
give plenty of drinking water, but none to swim in. We 
have them in lots thirty feet square, about sixty in a flock. 
Some die when a week old, others live to be five or six weeks 
old before taking the disease. Have lost over one hunderd, 
and would like to have a cure as soon as possible. 

F. A. HARTER. 

We wrote Mr. Harter direct and trust that what we told 
him has been of some benefit. In stating what he feeds and 
how he cares for his ducklings, he says nothing about shade. 
Extreme hot weather will kill young ducks. Chicks and 
ducklings should be placed in the shade, and, if possible in 
an open space where they can get any breeze that is stirring. 
Under a tree or in an orchard is a good place. 

Little ducks should not be raised on cornmeal or bran 
exclusively. Corn, especially, is a strong food, and must be 
fed rather sparingly. Half at least of their food should be 
green food, like cabbage, lettuce, kale, beet tops, etc. Little 
ducks and chicks are fond of boiled potatoes. On the Re- 
liable Poultry Farm we use hundreds of bushels of cull po- 
tatoes each year, buying them from market' gardeners and 
farmers at twelve and one-half and fifteen cents per bushel. 
We boil them and feed them whole or partly mashed, allow- 
ing the chicks and ducklings to pick them to pieces. We 
salt these potatoes to taste. 

Ducklings, like little chicks, must have a supply of good 
grit. It is best to buy the manufactured article, for growing 
ducks have to be kept in narrow limits in order to do well, 
ancTthey very soon exhaust nature's grit supply on the small 
piece of ground they range over. They eat grit readily when 
first given them, showing that they need it — in fact, must 
have it. 



Hatching Duck and Hen Eggs Together. 

Southold, L. I., N. Y. 
Editor Reliable Poultry Journal. 

I notice in the May number of your valuable journal a 
subscriber asks if it will do to hatch hen and duck eggs at 
the same time in an incubator. I also note your comments, 
with request for reports from parties who have had experi- 
ence in the matter. I wish to say for the benefit of your 
subscribers that I have done it right along for years and 
never experienced any difficulty in securing a good hatch, 
having brought off 90% per cent from a tray of hen's eggs in 
same machine with a tray of duck eggs. I have hatched 
thousands of duck and hen eggs together and have found 
that they require the same conditions as to moisture and 
ventilation. 

I generally start three or four machines at once and 
when testing out keep as many of the machines full as pos- 
sible (a full tray will hatch better than a tray partly full). 



After the test one of the machines will lack one or two trays 
of being full, so on the seventh day I fill the empty trays 
with hen eggs and lay a quarter of an inch strip of wood on 
each of the tray slides or cleats. This raises the tray so that 
the top of the hen eggs are on a level with the top of the 
duck eggs, consequently they both get an even amount of 
heat, and being in a tray by themselves do not interfere with 
the turning and airing of the duck eggs. 

If the hen eggs are placed in the same tray with the 
duck eggs, they not only run through the hatch with a de- 
gree too little heat, causing a deferred hatch, but interfere 
with the proper airing or cooling and turning of both. 

If your subscriber will work on these lines, he will have 
no difficulty in securing a good hatch, other conditions being 
favorable, from hen and duck eggs in the same machine. In 
regard to the amount of moisture and when to apply it, 
everything depends on the location. Here on Long Island I 
never add moisture until after the eggs begin to pip. 

A. H. TOPPING, 

Manager Southold Poultry Farm. 



More About Duck and Hen Eggs. 

Editor Reliable Poultry Journal. 

In the May issue of the R. P. J. a correspondent asks if 
hens' eggs and ducks' eggs can be successfully hatched at 
the same time in an incubator. I have just been experi- 
menting in that line, and as you invite your readers to relate 
any experience, I will give results. On April 14 I put in my 
incubator, a VonCulin, twenty-eight Pekin duck eggs and 
exactly one week later 162 White Leghorn eggs. On the 
seventh day after setting the duck eggs I tested out four that 
were perfectly clear, and on the thirteenth day I took out 
three more. The hatch is completed and I have thirteen 
ducks, seven eggs that did not pip, and one duck died after 
the egg was pipped. 

That I might know how the eggs hatched in the incuba- 
tor as compared with setting them under hens I also set two 
hens at the same time, one with seven duck eggs and the 
other with five. These forty eggs were all from the same 
flock of ducks. One hen hatched three and the other two. 
Thus you will see that the eggs hatched at about the same 
ratio, and I consider them as not running very fertile. 

Now as the hens' eggs, I made the usual two tests and 
took out thirty-four eggs. Out of the remaining 128 I have 
119 sprightly little chicks and one that came out a cripple, 
which I destroyed. I consider it an unusually good hatch 
of hens' eggs. ' ' ', 

Taking this experiment as a basis upon which to judge, 
I do not hesitate to say that hens' eggs and ducks' eggs can 
be successfully hatched in an incubator at the same time, 
but I would always recommend putting in the duck eggs one 
week before the hens' eggs, and if the machine has two 
trays, put the eggs in separate trays. If only one tray I 
would put a partition between the eggs. It will keep the 
ducks from floundering around on the chicks while hatching. 
I would very much like to know the experience of others in 
this line. FRANK C. JONES. 



A WATER - FOWL ARTICLE. 



By a "Water-Fowl Crank"- 



-One of Illinois' Best and Most Successful Breeders Tells What He 
Thinks of Geese and Ducks. 




BY M. W. SUMMERS 

'OME of the poultry fraternity call me a "water- 
fowl crank," but, crank or no crank, I have 
tested for years the breeding of almost every 
variety of the web-footed tribe with both pleas- 
ure and success, and am free to profess my 
partiality for them. I find that water-fowl are not heir to 
so many afflictions and diseases as are other members of the 
feathered tribe; neither are there so many enemies lying in 
wait for these birds as for others. For these reasons, I feel 
more enthusiastic and more determined than ever each year 
to press on with the "waddlers." They are so easily con- 
fined and managed, it seems to me that every fancier should 
have at least a few varieties along with the chickens he 
breeds. 

White and Brown China Geese — Take for instance, the 
White Chinese Geese. What could be more gracefully beau- 
tiful than these swan-like birds playing and diving in the 
water? They are more symmetrically graceful than the 
swan, are of medium size, have large, orange-colored webs, 
pure white plumage, and always attract much attention. 
Their peculiar trumpet-like call is quite unique, and sounds 
much like a challenge. In my breeding of the birds, I have 
mated my flocks to produce webs as large and smooth as 
possible, and have some specimens that are a curiosity in 
this respect. 

The Brown Chinese variety is identically the same as 
the White in habits. They are somewhat larger, their plum- 
age being of several soft shades of brown, and their webs 
black, with dark-colored feet. They do not possess so much 
grace as their fair sisters, but we have found them some- 
what easier to raise. Both varieties are great layers, com- 
mencing early in the season. We have had them lay as 
early as Christmas. Their feathers are not surpassed, even 
by those of the wild goose. 

The African Goose — This variety is rare. They are 
very similar to the Brown Chinese, are larger and have a 
dewlap under the throat. Their habits are much the same 
as the Chinese. 

The Embden Goose — This mammoth variety is pure 
white in plumage, and excelled by none in size. They are 
fairly good layers and are much sought for by the trade. 
Until recent yards the Embden have been comparatively 
scarce, but have been in such demand that fanciers have 
taken special pains to produce them until now they are 
quite common. 

The Toulouse Goose — The Toulouse is rivaled in size 
only by the Embden. They grow to immense size, are of 
very docile disposition and are, as every one knows, good 
layers and are easy to raise. 

The great trade on ducks has been in the 
VARIETIES Pekin. Their plumage being of creamy 
OF DUCKS. white, with bright orange-colored bills, a 
flock of these fowls are very beautiful. They 
are great layers, and while not so good as some other varie- 
ties for table use, are the leaders as feather-producers. 
Good specimens of this breed, when fat, weigh as much as 
nine to ten pounds for female, while adult males sometimes 
weigh as high as twelve or thirteen pounds. 

The Rouen Duck — The Rouen is a close rival of the 
Pekin. They grow to great size. The drake of this variety 
has a lustrous green head, with body of ashy-grey color. 



CURRAN, ILL. 

The female is brown, her plumage resembling very much 
that of the Partridge Cochin hen. I find them excellent 
layers and hardy. 

The Muscovy Duck— The Muscovy is one of the oldest 
varieties, and yet many visitors to my farm do not know 
what they are. I have a soft spot in my heart for this queer 
bird. It is an oddity. In habits they are entirely different 
from all other ducks. The Standard calls for them to be 
black and white in color, the dark feathers to have a deep, 
lustrous sheen in the sun. In the finest specimens the dark 
color prevails. They have a peculiar head, being red on the 
sides of the face and with a crest on top, which can be raised 
or lowered at pleasure. The male bird grows to immense 
size, while the female is medium. These ducks are the best 
table fowl of any of the water-fowl fraternity. They are not 
so good for feathers as some other varieties. They make 
for themselves beautiful nests in curious places. An old 
hollow log or stump, or frequently the hay-loft, are the 
places they seem to favor most. Last year we had one nest 
in the hollow of a living tree, about five feet from the 
ground. The nest is daintily and cunningly lined with the 
softest, fluffiest clown, from the breast of the female, and 
then they proceed to business in dead earnest. They stand 
without a rival as layers, often continuing as late in the sea- 
son as October. 

Another peculiarity of the Muscovy is that its eggs take 
five weeks to hatch, but when a duckling does come forth he 
is fully determined to live, and usually does so. They are 
unquestionably the easiest fowl to raise that lives, in fact, 
we do not try to raise them, but let the old ones attend to 
that part of the business themselves. We have had an old 
mother duck hatch as high as sixteen young ducklings and 
raise every one of them. They will not mix with other 
ducks, and as stated above, are fine for table use. They 
raise themselves, so why not have some Muscovys on the 
farm? They will pay their way. They do not eat as much 
grain as other ducks do. Long live the Muscovy. 

The Aylesbury Duck — This variety is much like the 
Pekin, only that their plumage is pure white, instead of hav- 
ing a creamy tinge. The beak is also flesh-colored. They 
are large and in every way equal to the Pekin. 

The Call Duck — There are two varieties, the white, and 
colored or gray, the latter being the most handsome and 
popular. They are the bantam duck and should be bred as 
small as possible. The colored are precisely of the same 
colors as the wild Mallard duck. They are good feeders, 
quick movers and certainy a thing of beauty, if of no vast 
profit. 

The Cayuga Duck — I must not overlook Cayuga ducks. 
They are quite odd in two respects, their plumage is black 
as midnight, except that the male bird has a greenish tinge 
on head and neck. Their eggs are also of a dark color and 
frequently black as the duck itself. The bird is of good me- 
dium size, with a broad and very plump body. Their feath- 
ers are of a fine quality and they are also excellent table 
fowls. They were originally a wild duck, but have been 
domesticated, and I believe they are fast growing in favor 
and will some day be one of the leading varieties. 

Friends, don't be afraid of the water-fowls, they will 
doubly repay you for all you do for them. 

M. W. SUMMERS. 






.>... 



*,s" i"- 






4fcf/ - 




, RELIABLE. POtftTWJOl/RNAI.- 

COBYRICHT- 



TOUI.OUSK GKESK— MALE AND PRMALF,. 



BREEDING TOULOUSE GEESE. 



How to Manage Geese With Success and Profit- Care of the Breeders— Feeding the Goslings— Diseases of Geese 
—Full Description of the Toulouse Goose and Gander— Geese Breasts and Livers. 



BY CHARLES F. NEWMAN', HUGUENOT, STATEN ISLAND. N. Y, 




HE Toulouse goose is in my estimation the 
most profitable goose to raise. I have made 
many trials with others, but I now prefer the 
Toulouse. It grows the largest, matures the 
quickest, is not so much of a rambler and flyer 
as other kinds and as it does not take so read- 
ily to water as other varieties, it grows more rapidly and 
accumulates flesh faster. They are not so noisy, and you 
need not be afraid to let your horse stand in the yard for 
fear the flock might rise and fly away and scare the horse 
and wagon into flying, too. 

I allow two geese to one gander, though generally they 
will pair off and you will notice that a gander will stay with 
his actual mate nearly all the time. The gander is the 
protector of the goose, especially in breeding time will he 
defend her and her nest — fearless and vicious. It is not an 
easy matter to distinguish the sex. When six or seven 
months old, or at maturity, you can usually, by observation 
tell the ganders from the geese. The male, in most cases, 
grows some larger than the female. The goose is deeper in 
the body, a trifle slimmer in neck and smaller in head. The 
call of the gander is loud, long and shrill, while that of the 
goose is merely an answer to it. Separate a flock by driv- 
ing part on each side of a fence or building and you can dis- 
tinguish most of the ganders by their calls. Never look for 
a curled feather in the tail or any outside marks, such as I 
have Seen in somecuts, for there are none. Early in the 
spring it is easier to tell them, for instance, by tasting, but 
it must be understood and done with care. 

Geese live to a great age. The females are profitable up 
to ten or twelve years of age, and the males up to six or 
seven years. It is not profitable to raise geese in confine- 
ment. They must have a pasture where from early spring 
they will live almost exclusively on green rye, clover or 
grass, needing little grain and thriving well. Do not feed 
too much corn in winter, as it is apt to get them too fat for 
breeders. Oats and barley are better. The way I feed is 
this: t take some boxes about eight inches deep and put in 
the oats or whatever grain I want them to have. These I 
place in the pasture, away from other fowls, and invite them 
to help themselves. One need not be so careful in feeding 
them as in feeding ducks and other poultry. You can not 
spoil their appetites, and by putting the boxes of grain in 
the runs they get a good run and a light feed, and are in no 
danger of overfeeding. I should not advise you to feed corn 
in this way. Give them corn only in the hardest weather, 
when it is storming or there is so much snow they can not 
go foraging. Toulouse geese need only enough water to 
drink, none to swim in. 

When in proper condition young geese will lay from 
eighteen to twenty-four eggs the first season, and old geese 
will lay from thirty to thirty-six and even forty eggs in a 
season. Early in the spring I place some boxes and barrels 
in out-of-the-way places and cover them with rubbish, hav- 
ing straw or litter of some kind inside of them. Some of 
the geese will begin laying in February, and they will find 
the places provided for them. We gather the eggs every 
day, but avoid disturbing a goose when she is on the nest, 
and we always arrange the nest as nearly as possible the 
same as we found it. Always leave a nest egg — any kind 



will do. A goose will cover her egg with the nest material, 
and in winter instinct teaches her to bury it deep. 

Young geese seldom get broody the first year. We sel- 
dom let our geese sit, but break them up as soon as they 
become broody. We put an extra gander in a yard by him- 
self away from the other geese. Into this yard goes the 
broody goose or geese. Her nest is destroyed, or if it is in 
a barrel or box it is moved to a new position. In four or 
five days turn the goose out and in most cases she has for- 
gotten she wanted to sit and goes to work again. In this 
way we keep the geese busy laying eggs and a large com- 
mon hen attends to the hatching for them. 

We put the goose eggs under a hen, setting as many as 
we can at the same time. On the fifth or sixth day we test 
the eggs and divide the fertile eggs among the hens, giving 
each four eggs, which are as many as a hen can well cover. 
It takes thirty days to hatch them. Then you want to be on 
the lookout. The hen will sit all right, but when the young 
ones break the shell and the hen sees a queer, green little 
creature with a long, wide bill saluting her, she takes it for 
a freak of nature and off comes its head! Not many hens 
will claim the young geese, so take the goslings away as 
they hatch and try the hens, giving them to a good, slow, 
gentle hen. As soon as she takes them without any fuss 
there is no further danger. 

The first two or three days keep them in a 
FEEDING warm place and give them a little soaked 
THE bread and water. When the weather is nice 

GOSLINGS, turn them out in a small inclosure which can 
be changed every day or so. Use boards six 
feet long and twelve inches wide. After a week let them go 
and then their foster mother's trouble begins, for the lit- 
tle goslings do not care a snap for her calling. They are off 
hustling for every spear of grass, and she has to go after 
them. Her business is to keep them warm at night and 
warm them in the day time if they get chilled. 

The first four or five weeks give them nothing but stale 
bread occasionally, but always leave them at liberty to get 
all the grass or clover they want. Do not soak the bread, 
as they do not like it so well. After five weeks" give them 
a mash of two-thirds bran and one-third corn meal. If you 
wish to fatten them, after six weeks feed one-half bran and 
one-half cracked corn., but do not let it be sloppy. Never 
allow goslings to go to water to swim until fully feathered, 
and then only let those go that you wish to keep for breed- 
ers. Many of them will do as well if they never go swim- 
ming. During this period you must keep the old geese 
away, as they will fight the hen and molest the young. 

It will sometimes happen that you will hatch and raise 
a gosling with a broken wing. It is no serious fault at all, 
only a malformation in the egg. If it is a nice, large, prom- 
ising bird do not kill it nor be apprehensive that it will 
breed broken-winged birds, for it will not. If the looks of 
it be unpleasant to you take a sharp knife and sever tne 
crooked part at the joint. Bandage it and it will soon heal 
and you will never note the difference afterward. You will 
generally find such to be the largest birds. 

Goslings, when nine and ten weeks old, weigh from 
twelve to fifteen pounds. That is the best time to market 
them, as they will bring more money then than in the fall 



DUCKS AND GEESE. 



and winter, and you have ao trouble fattening them. The 

first .croon geese in (ho Now York and Boston markets this 
year brought from eighteen to twenty-live cents a pound and 
now. when nine months and not weighing much more, they 
bring from fourteen to eighteen cents. Will you not agree 
with me that they are profitable to raise? 1 do not gener- 
ally paint things in the brightest colors, and do not advo- 
cate everybody going into goose culture. You can not raise 
- so as you do chickens and ducks — on an acre lot. They 
must have pasture. It is a wrong belief that geese or their 
droppings will kill grass or destroy a pasture. I will ex- 
plain this as follows: If you have a large flock of geese and 
a small pasture they will clean it up. that is they will eat 
the grass as fast as it sprouts and give it no chance to grow, 
just as a cow on a city lot will soon have only bare ground 
and you will have to tie her out in the road. If you could 
do the same with geese you would find the grass coming 
again and growing as before. 

To provide a good pasture for geese for the late fall, 
winter and early spring, plow a piece of ground in Septem- 
ber and sow it to rye. It will make good picking for them 
in the winter and provide them with a good, living in the 
early spring before the grass comes in the pasture. 

Geese are more profitable than either ducks or chickens, 
but you can not raise them in such quantities. I have triefl, 
but can not hatch them successfully in incubators. It would 
be too much work to raise them in brooders. But you can 
raise quite a flock in a season and make it pay. Have no 
fear of glutting the market. Green geese always find a ready 
sale, and there is a good demand in the fall and winter. 
Their feathers are an item worth considering, but do not 
pluck your geese twice a year and expect them to be good 
breeders. A goose so treated will not lay as early, nor lay 
as many r , nor as fertile eggs as one that is left alone to go 
through the changes naturally. Always send your fowls to 
market properly dressed. Never send them alive. The dif- 
ference in the price of the carcass and the feathers will pay 
you three-fold for the extra work. 

Geese are easier to raise than any other 
DISEASES fowl. There is no mortality among the young 
OF stock from disease. Lameness is the only ail- 

GEESE. ment with which I have had to contend. It is 

caused by too close confinement, unwholesome 
food, too warm housing, and close quarters in the fall. Let 



your geese stay out under a shed with some litter under 
them in the hardest winter weather and they will be more 
vigorous than those closely housed. 

To treat lameness, proceed as follows: If you notice 
one that is rather bad, put it by itself in a dry place and give 
light food (stale bread) and water. If it shows signs of 
fever and diarrhea, give a tablespoonful of castor oil by 
holding its beak open and working it down its throat. Re- 
peat the second day if it is no better. 

Do not mistake the common crown goose for the Tou- 
louse. The following is a short description of the Toulouse: 

Head, large and short, especially in the gander; color, 
dark-gray; beak, reddish-flesh, not pink; eyes, dark brown, 
or hazel; neck on gander, long and carried erect — by long 
I do not mean extremely long; neck of goose, medium in 
length; plumage, dark gray, shading a trifle lighter toward 
the beak; back slightly curved, long and broad, color dark 
gray; breast, full and deep, plumage, light gray, not white; 
body, round and deep, in old birds in good condition it al- 
most touches the ground; plumage down to the keel is light 
gray; the lower and fluffy parts are pure white. 

The tail ought to be short, in color black and white, the 
ends of the feathers being white. Wings, strong and large, 
with smoothly folded, dark gray primaries, brown secondar- 
ies and dark gray coverts. Thighs, short and stout, covered 
by light gray plumage, distinctly laced. Shanks and web of 
feet, dark orange color, not pink. White feathers in wings, 
or any other part of body other than above mentioned, show 
impure breeding. 

The weight differs in various seasons. In winter they 
should be kept in good condition. The old geese should 
average about twenty pounds, the young about eighteen 
pounds. I have some weighing from twenty-six to twenty- 
eight pounds. 

There is still much to be said about this variety of geese, 
and a wide field open for discussion. Who has not heard of 
"Hanover Ganze Biuste," Hanover smoked geese breasts, 
which sell in Europe in the finest delicatessan stores at 80 
cents and $1 a pound? And have you ever heard of goose 
livers selling at $2 to $3 per dozen? That is for the livers 
only. You can sell lots of them every day in New York and 
other large cities — if you only have them. 

CHARLES F. NEWMAN. 




OP A 6006E, SHOWING THE SERRATED EDGES OF UPPER 
AND LOWER MANDIHLES AND TONGUE, WHICH 
ENABLE IT TO GRAZE. 



TOULOUSE GEESE. 

Full Directions for Raising Them as Practiced on the Orrocco Poultry Farm, at South Natick, Mass.— Hatching: with 

Hens — Yards for Fattening - — Variation of Prices in the Boston Market. 



BY W. H. RUDD, SOUTH NATICK, MASS. 




EW ENGLAND is quite a goose growing section 
of our country. In fact, the New York market 
depends upon her for its supply of green geese 
in summer. Rhode Island is particularly de- 
voted to this industry, and perhaps more geese 
are raised there on the same area than anywhere else. The 
Rhode Island breeders, or at least the majority of them, 
have wonderful success in producing the largest and best 
specimens of green geese we receive from any source; and 
yet we should not say wonderful, because it is simply the 
result of their being willing to take the necessary pains and 
perform the necessary labor to give their goslings the ne- 
cessary conditions, and without these three necessary things 
it is in vain to expect success, for it will never come. 

The price of green goslings, or "green geese," as they 
are termed, in the Boston market to-day (June 10th) is 35 
cents per pound. This top price is short lived, however, and 
ten days hence they may bring only 25 cents, and rapidly 
decline until through July and August they average about 15 
cents per pound. But Rhode Island goslings then weigh 
fourteen or fifteen pounds each, so that they amount to quite 
a respectable figure, even at the lowest price, and New Jer- 
sey geese by Christmas frequently weigh from sixteen to 
twenty pounds. Our hotels, as a rule, use geese mostly from 
June 1st to March 1st. At present goslings will range from 
nine to twelve pounds each, and ten pounds is a very good 
average weight for them. The cost per pound of raising 
them to this size is variously estimated by different breed- 
ers. Some careful figures result in placing it at 5 cents per 
pound; others equally careful give 6 cents. Through the 
summer they will, on the average farm, pick up their entire 
living. 

Adult geese can be turned out to pasture precisely the 
same as cattle, and in this latitude wil obtain their own 
living more than six months of the year, during which time 
the cost of keeping them is simply the value of the grass 
they consume. Throughout the laying and breeding season, 
however, in addition to grass they should be fed twice a day 
with shorts and Indian meal, equal parts, thoroughly moist- 
ened with cold water, but not too wet, lest it produce diar- 
rhea, and the mass should be dry enough to crumble. If 
stale bread from hotels or elsewhere can be had at a reas- 
onable price, soak it and use it instead of the shorts. Add 
ten per cent of ground scraps, or its equivalent, and feed all 
they will immediately eat up clean. Supply them liberally 
with ground or crushed shells and all the water they will 
drink. Where they can not roam at liberty a substitute for 
grass must be furnished. Cabbages answer very well, but 
quite a variety of green food, such as corn fodder, green oats 
or rye, barley, etc., can be provided without much labor by 
using a little forethought. For adult or breeding geese, 
access to a pond or stream is desirable and much enjoyed by 
them, but is not essential. For growing goslings, however, 
where the most rapid growth is desired, all swimming exer- 
cise is objectionable and should be avoided, as it does more 
harm than good. 

In winter geese should have protected and comfortable 



quarters, but not be compelled to occupy them against their 
will. When the breeding flock is small they had better 
employ their energies in laying eggs to be hatched by hens, 
whose time is less valuable. A good-sized hen, like a Plym- 
outh Rock for instance, will cover five or six geese eggs, 
but their being so much larger than her own she does not 
always take kindly to them, and for the first day or two may 
"sit standing up." Goslings are often twenty-four hours 
and sometimes longer in emerging from the shell, and 
should never be hurried nor assisted except in rare cases, 
where it is obvious they will die without timely aid. 

Hens should average hatching not less than four gos- 
lings each in the very early spring, when geese eggs (like 
duck eggs) are least fertile, but as the per cent of fertility 
increases (again resembling duck eggs) there is no good 
reason why the second, and in fact all the subsequent hatch- 
ings, should not produce a gosling from almost every egg. 
When well hatched the mortality among goslings is almost 
nothing, and, except in case of accident, we usually raise 
them all, and should no more think of losing one by disease 
than of losing a calf or a colt. We have lost only one well- 
hatched gosling this year, and that was killed by its clum- 
sy and stupid mother goose in attempting to care for it; but 
of those we raised artificially we have lost none that were 
well-hatched — not one. Two per cent loss would be a fair 
figure for a calculation, and five per cent „ unnecessarily 
liberal. J i 

Where only a few goslings are hatched, 
WHEN say twenty or thirty, they can, until two or 

BREEDING- three weeks old, be kept in any convenient 
A FEW. boxes or baskets (common soap boxes will 

do) by the kitchen stove at night. The gos- 
lings can be kept by the kitchen stove at night and placed 
in the sun during the day, or, if a warm, sheltered spot in 
the yard is at hand, they can be put there when a week old, 
in a bottomless box, if no snow is on the ground, otherwise 
the bottom is indispensible, and, if the air is chilly or too 
cold .cover the box with a window sash. Put them out thus 
on sunny days about the middle of the forenoon and take 
them in about the middle of the afternoon, guarding against 
their getting chilled. They can be fed at first on one-third 
Indian mead and two-thirds shorts, wet cold and squeezed 
almost entirely dry. They should be fed as often as they 
manifest a desire for food, which will be at least every two 
hours — perhaps more frequently — and we offer them water 
almost as often as we feed them, but in such manner that 
they can not wet their bodies. The principal points to be 
observed at this early stage are to keep them warm and 
dry, as well as fully supplied with food. 

As they grow older they very rapidly become able to 
endure more out-of-door air and exercise. Indeed, both of 
these are then absolutely necessary for best results. As 
spring advances and grass begins to grow, they may be put 
in a pen, which can be quickly made by nailing four boards 
together. Ten inches is wide nough to keep young goslings 
within bounds, and any length will do, two or three feet 
square, or three feet by six, according to what boards may 



54 



DUCKS AND GEESE. 



be at hand. In chilly, windy weather it is a good plan to 
have the pen to fit a window sash, as the goslings can thus 
he easilj protected and kept warm, but the smaller the pen 
the more frequently must it be moved, both to secure clean- 
liness and to furnish fresh grass. We haw portable yards 
thus made, of all shapes and sizes, up to sixteen feet square. 
These larger ones are designed more particularly for ad- 
vanced goslings, ami are made of lx3-inch strips on which 
we put 12-inch poultry netting, and as the netting laps onto 
the strips only an inch, it gives a height which is certainly 
sufficient for any well-bred gosling. These yards are fast- 
ened at the corners with hooks and eyes and can readily be 
moved by two persons (even boys) to a new spot, which 
should be done three or four times a day, or as often as the 
grass is devoured. But when the goslings are three or four 
weeks old (depending upon the weather, condition of grass, 
etc..) they should, if possible, he given a wide range — turned 
out to pasture as it were; but the inclosure, whether an acre 
or more, or less, should, if practicable, be fenced gosling- 
proof, that we may alw'ays know where to find them. They 
should also be fed twice a day with three-quarters shorts 
and one-quarter Indian meal, thoroughly wet, but pressed or 
squeezed dry, and they should be fed all they will immedi- 
ately eat up clean, whether it be a peck or a cartload, and 



they must have a supply of drinking water continually by 
them. The drinking vessels should never be empty. 

When the earliest hatched goslings are about eight 
weeks old, if then having unlimited range, they should be 
confined to narrower quarters and fed expressly for fatten- 
ing and prepared for market. The aforesaid 16-foot-square 
yards would answer the purpose very well, and about eight 
goslings, or at the most not over ten, would be enough to 
occupy one of them. The yards must be moved as often as 
necessary to secure a constant supply of grass,, and being so 
frequently in motion the shade must be provided artificially 
and must be sufficiently ample to protect every gosling. 
Exercise is now a secondary consideration with them; in 
fact, much of it is objectionable and interferes with their 
main business, which is not exactly to "eat, drink and be 
merry," but to eat, drink and grow fat. We would then feed 
less shorts and more Indian meal, and add some ground 
scraps, increasing the last two as rapidly as possible and 
diminishing the shorts until we discontinued them entirely 
and fed ten per cent scraps anq\ ninety per cent meal. If 
stale bread is obtainable it can be used to advantage, as 
already stated. But where later goslings, intended only for 
breeding stock, are at pasture, this fattening process is of 
course unnecessary. W. H. RUDD. 



RAISING TOULOUSE GEESE. 



Selecting: the Breeders— Hints on Hatching and Care of Young— Plan for Simple and Convenient Brooder— Food 
and Quarters -Feather Picking Time and Curing of Feathers — Fattening for 

Market— Preparing the Carcass. 



BY MRS. JKNNIE U. WOLCOTT, NAPOLEON, OHIO. 




HAVE bred poultry for fourteen years, my first 
attempt at going into the matter in a business- 
like way being when I was fifteen years old, 
when my father told me I might have all the 
money I could make from our flock of Bronze 
Turkeys to pay for my lessons at a musical college. I made 
a great success of my work, raising over one hundred tur- 
keys, and from that time to this I have not felt content 
without my flock of fancy feathered pets. After I was mar- 
ried the male member of the firm objected to my keeping 
Toulouse Geese, but I argued and won (as most women do), 
by purchasing a trio of this variety. When he said to me 
one day, "I wonder what those geese live on? I never see 
them eating anything but grass," I knew they were working 
their way into his good graces, and in time he declared that 
he preferred the Toulouse Goose to any other bird I raised. 
Truly there seems to be an awakening to the fact so 
long known by a ftw, that there is money in geese. Among 
the various breeds raised there seems to be a steady demand 
for the beautiful, large gray Toulouse variety, and well do 
they deserve every word of praise given them. They are 
known to have lived one hundred years and even at that age 
r.o produce eggs that were as good and fertile as those from 
a young generation. Much care should be taken in select- 
ing the breeders. Use large, vigorous birds, one male to 
'•very two or three females. During the breeding season, if 
the rnab: birds disagree, place only one in the yard at a time. 
Some breeders change them every day, but I have better suc- 
cess by placing them alternately, one a half a day at a time. 
I make large warm nests for them early in February. If 
they are comfortable in their quarters and are not disturbed 



they will lay in the same nest every year. Great care should 
be taken in gathering the eggs early, as they are very easily 
chilled. They lay two clutches, and occasionally three. If 
they want to sit, after the first laying, I keep them away 
from the nest for a few days and then they begin laying 
again. I incubate their first laying with chicken hens, and 
frequently let "old mother goose" care for her second hatch. 

Be sure to have your sitting hens free from lice. Treat 
them with Lee's Lice Killer or any good insect powder every 
week. Sprinkle the eggs with warm water twice during the 
last week they are hatching, and oftener in dry hot weather 
will do no harm. Remove each gosling from the nest as it 
hatches, for they are easily mashed. Keep them in a flannel 
cloth in a basket in a good warm place until all have fin- 
ished hatching. Then remove the little goslings to a brood- 
er, as I think this quite an improvement over the old way. 
The goslings grow very rapidly, while the wings of a hen do 
not. 

As I have other young birds beside gos- 
BROODER lings to raise by brooder, I simply use a store 
FOR box, making it rat and water-proof. In this 

GOSLINGS, box I make two large ventilators, one at each 
end near the top, and with a piece of tin or 
thin board make a slide to work back and forth, so that I 
can ventilate as desired. With a square board (about six 
inches) I make a frame for this brooder and cover it with 
screen wire. A lighted lantern set into the center of the 
box furnishes the heat. This makes a very simple and con- 
venient brooder. I have used it with success in very cold 
weather. Use large boxes. 

Heat and ventilation must be used with judgment, the 



DUCKS AND GEESE. 



55 



former can be abandoned entirely as the goslings grow 
older and the weather becomes warmer. It is very essential 
to keep them warm and dry while young, especially at night, 
as dampness often proves fatal. Protect them from rain 
and storm during the day until after they don their new 
coat of feathers, the down that is on their little bodies being 
no protection whatever. I consider the care of young geese 
as little trouble compared with that required by other fowls. 
I have never had disease or lice among my birds, in fact, I 
have never lest one except through accident. 

Place a little sand and straw in the bottom of the brood- 
er, and clean it out every other day. Put ten to twelve gos- 
lings in one coop, and reduce the number to six as they be- 
come larger. 

Begin the business moderately, and acquire experience. 



prepared food used only. Soda, very little salt, and good 
grit added to the food every few days prevent indigestion 
and bowel trouble. Bran is quite indispensable as a bone 
forming element, and grit should be provided at all times. 
Peed often while they are young, four times a day until they 
are three weeks old, and three times thereafter will be suf- 
ficient. As soon as they can eat cracked corn and wheat, I 
feed the prepared food in the morning only, and keep plenty 
of fresh water at their disposal. When they don their new 
coat of feathers they can be given water to bathe in. Be- 
fore that time it may injure their growth. A neighbor of 
ours lost nearly forty goslings in this way last summer. The 
overflow from a windmill tank furnished them a splendid 
bathing place, too tempting to resist, but the results were 
fatal. 




FLOCK OF TOULOUSE GEESE ON THE FARM OF CHARLES M'CLAVE, NEW LONDON, OHIO. 



There are some things about raising geese which can be 
learned only by experience, and a little practice is worth a 
world of theory. Intelligent and systematic breeding is sure 
to bring both pleasure and profit to the breeder. 

The first problem with young goslings is what is best to 
feed them to produce fine, large, healthy birds. True, there 
are about as many bills of fare as there are poultrymen and 
women. However, I believe in the most simple and effective 
way. When the goslings are twenty-four hours old I give 
them a light food of rolled oats, dry, and some water to 
drink, being careful not to let them get damp or to tread in 
the water. I use the galvanized drinking fountains, which 
prove very satisfactory. I prepare food by using one-third 
cornmeal and two-thirds bran, dampened (not wet), mixed 
and baked. It is not necessary to bake very long, just so it 
is thoroughly heated. If prepared properly it is very 
crumbly when done. After it is cool, add one tablespoonful 
of bone meal to every gallon of the food. I find it best to 
prepare the food fresh every day. 

Feed this food alternately with rolled oats for nearly 
one week, after which the oats can be abandoned, and the 



Grass is the most important of all foods 
GRASS AN" for young goslings. I keep a box sown thick- 
ESSENTIAL ly with oats, and when it is too cold for the 
POOD. goslings out of doors I let them devour this, 

which furnishes an abundance of green food 
that is much enjoyed by them. They eat very daintily, pre- 
ferring grass to all other foods. With their "musical" chat- 
ter they are ready to meet you, take a few mouthfuls of food 
and then with the same old tune they lazily saunter away in 
search of more grass and more rest. 

Early in the spring I turn them into a yard set with 
tender June grass, later I place them in a clover field. If 
your range is limited and grass is scarce, a yard sown with 
oats will do splendidly. I did this one year when my clover 
field was too distant for the young birds. They kept the 
green blades of oats quite close along the edge, while the 
interior grew and ripened. This served as food for a long 
time and was excellent, and my birds never weighed more 
than they did that season. 

Be sure to have plenty of shade, as they suffer greatly 
from heat. Do not give them crowded quarters, the more 






DIVKS AND GKKSE. 



range the better, In the fall select only the best birds tor 
breeders, and dispose of the remaining ones. Feed wheal 
and oats at morning and noon, and corn at night, with free 
access to clover hay during the winter, wheat and oats being 
host for them during the laying season. El yon wish to turn 
grass into greenbacks, l say decidedly, raise geese. 

One of the host items of profit to be derived from a flock 
of Toulouse Geese are the feathers, which are clear gain, 
costing nothing but the trouble to pick. Do not pick your 
breeders when they are laying. When one has donned the 
oldest garment she can find, and starts out for the delightful 
task of picking her geese, it is best to let one of the "old 
man's socks" accompany her, as she will most likely need it. 
After yon have caught a goose, turn back the feathers, and if 
there are little pin-feathers just peeping through the fowl is 
ready for picking. Do not pluck a large handful at once, as 
it is apt to tear the flesh and old mother goose is liable to 
return •"pinch for pinch." If she insists on doing this, put 
the "old man's sock" over her head, but do not do it as long- 
as you can handle her without it, as you are not quite as apt 
to forget what you are doing, and it is lots of company, you 
know. I usually try to find as comfortable a seat as possible 
in some shady corner, with a box beside me over the top of 
which a cloth is tacked, except a corner to poke the feathers 
into. I put the feathers away in this box for a short time, 
so that any that are not real ripe and are a little bloody 
will dry. 

I make cheese cloth sacks that will hold two pounds of 
feathers. I make them quite large, as the feathers will cure 
quicker if they are not packed together. Put the feathers 
in the sacks, and after a few days sprinkle some good sachet 
powder through them. I hang the sacks on the clothes line 
every sunny day for about two weeks, if I want to cure the 
feathers quickly, and then put them in a well-aired room. 
They should be ready for customers in three months' time. 
Be careful to keep the sacks clean, as the feathers will sell 
much better. Ladies living in the cities and towns will be 
your best customers, providing you let then} know you have 
good feathers for sale. 

The market demands large, heavy weight 
PREPARING specimens, with a round, plump carcass, and 
FOR those requirements the Toulouse Geese are 

MARKET. most able to fill. Those intended for market 
I place in a small lot, so that they cannot ex- 
ercise very much. I use a V-shaped trough for food and 
water. I make a mash for the morning food consisting of 
equal parts of ground corn, oats, wheat and barley. To each 
gallon of this, I add one tablespoonful of oil meal. Mix 
these ingredients thoroughly, scald, and feed while warm 



(not hot) all they will eat, During the forenoon give green 
food, cabbage .potatoes, boots, etc. The noon and night food 
should consist of shelled corn, all they will clean up. Keep 
plenty of grit and charcoal where they can have free access 
to it. 

Hang each bird up separately that you wish to kill, so 
they will not get blood on one another. Insert a sharp knife 
into the roof of the mouth, well back, so they will bleed 
properly. If you wish to dry pick them it is best to do so 
while they are bleeding. I have no success in that way, as 
when they are fat they tear easily. I take a wash-boiler, 
put in it a little water, and then make a rack out of laths to 
fit inside, so that it will be about three inches above the 
water. Lay your bird on this rack, being careful not to let 
any part of the body touch the water. Cover tightly and 
steam from three to five minutes. Have twine strings, 
doubled, fastened up in the building to rafters, about long 
enough to bring the birds at a height that it will make it un- 
necessary for those who are picking to reach up or to stoop 
over. Loop the end of the string and hang the fowl in the 
loop, head down, so that the blood will not soil the feathers. 

Have a clean barrel beside you to put the feathers in. 
Do not hold the bird over this barrel, as the blood may drop 
on the feathers and soil them. You will find this very con- 
venient, and not so tiresome as the old way of picking. If 
any down should remain on the body of the bird, take some 
powdered resin and rub over it. Place the fowl in your 
steamer a few seconds, remove it and rub the downy parts 
with your hands, and the down will disappear as if by 
magic. Steaming those few seconds will also plump the 
bird. Dip afterward in cold water and wash all the blood 
off the mouth and head. 

Have boards laid upon trestles and covered with cloth or 
paper if not smooth, and lay your birds upon this. Do not 
place one bird upon another. It ruins their shape and may 
spoil the sale. We have no sale for drawn birds here. The 
manner of dressing fowls in different localities depends on 
the requirements of the market, hence it is best to consult a 
good commission man and ask him how he wants birds 
dressed. There are some who do not care to have them 
dressed at all, and in a great many instances do not pay 
only about half what they should. If the commission men 
find that you mean business, they will send you a circular, 
quoting prices, twice a week and will also inform you as to 
the best time and way for shipping. Our prices here range 
from 8 to 11 cents per pound, between Thanksgiving and 
Christmas, the best prices being obtained about Christmas. 
Do not be timid about making inquiry. 

MRS. J. B. WOLCOTT. 




VOUNG AFRICAN GEESE ON THE 1'ARM OF SAMUEL CUSIIMAN, I'AWTUCKET, RIIODK ISLAND. 






GEESE FOR PROFIT. 



Hatching Goslings and Breeding Geese— When to Hatch— How to Fatten for Market and Huw to Pick Them. 



BY C. L. DARLINGTON, LOYD, N. Y.- 




HERE are a number of varieties of geese, but the 
most profitable are the Toulouse, Embden and 
the China, of which latter there are two kinds, 
the Brown and the White. The color of the 
Toulouse is gray and white, of the Embden 
white. The Toulouse and Embden are the larger. I have 
now at my place a pair of Toulouse that weigh 59% pounds 
and a pair of Embden that tip the beam at 57 pounds. They 
are great layers of large eggs, of which they will lay from 
thirty to forty in a year. They lay about fifteen or eighteen 
eggs and then want to incubate, but if they are not allowed 
to sit they will start to lay again in about six days, and will 
then lay until they stop for the season. My geese always 
lay at night or before five o'clock in the morning, and they 
lay every other day, or rather night. After they have de- 
posited their eggs they cover them up with straw or litter. 
To hatch geese take large hens and put from four to six eggs 
under one hen. The eggs should be sprinkled every fourth 
day after the twelfth day, the length of time required to 
hatch being from twenty-eight to thirty-one days. Often the 
goslings have to be helped out of the shell. 

When first hatched the goslings should be fed four or 
five times daily on cornmeal, in which is mixed chopped 
boiled eggs, a pinch of black pepper and a handful of sand. 
Feed this for three days, then discontinue the eggs and give 
bread soaked in skimmed or sweet milk, oatmeal or broken 
rice boiled until soft, outer leaves of cabbage, onion tops and 
all the grass they can eat. I have always found it better to 
keep the young away from water until nearly feathered, 
only giving them enough to drink, which must be a liberal 



quantity, as they want to drink with almost every mouthful 
of food. 

For use as breeders geese should be hatched very early, 
as they do not mature until they are twelve or fourteen 
months old. The number of geese with one gander should 
never be more than three, and if the gander is vicious or ill- 
tempered he ought to be disposed of after five or six years, 
for they are dangerous and will not hesitate to attack man, 
woman or child ,and they strike a heavy blow with their 
wings. 

Old geese do not need any feed except a little at night, 
so as to keep them in the habit of coming home when they 
have unlimited range in summer, but in winter cut hay 
(clover is the best), grain boiled, grit, cabbage leaves, tur- 
nips, wheat screenings and cracked corn, but never whole 
corn unless it has been soaked in warm water for three or 
four hours. To fatten geese give- them a liberal supply of 
barley meal and cornmeal soaked in buttermilk. When fed 
this food they fatten rapidly and are soon ready for market. 
Geese should not be picked before the twentieth of May. 
Catch one, draw a stocking over its head and then pick it, 
leaving the feathers on its back, shoulders and wings to pro- 
test it from the rain and sun. 

Some writers claim that the Toulouse cannot fly, but I 
have a gander ten years old that I have seen fly a distance 
of three hundred yards so high that he cleared the peak of 
the corn house thirteen feet from the ground; but generally 
speaking a three-foot wire fence will keep them in. 

In writing the above I refer to the Toulouse breed only. 

C. L. DARLINGTON. 



PROFITABLE GEESE BREEDING. 



FROM THE NEW ENGLAND DEPARTMENT OF THE RELIABLE POULTRY JOURNAL. 




HE value of investigations by experiment sta- 
tions can be best understood when one learns 
to what extent goose breeding and fattening 
are carried on in New England. In Little 
Compton, R. I., there are numerous large 
flocks of geese, and, indeed, throughout the 
state the rearing of geese is an important industry. The 
fattening establishment of Mr. G. M. Austin alone requires 
from 10,000 to 25,000 in a year, and some years as many as 
10,000 to 12,000 are to be found there at one time. The con- 
ductor of this department has eaten a roast goose — that is, 
part of one fattened by Mr. Austin, and he can vouch for the 
fact that it was the fattest creature he ever put a knife into. 
And more than that, the lean meat was juicy, tender, and 
delicately flavored. 

In a conversation with Mr. Austin it was learned that 
he buys his grain by the car load and has it ground for his 
own use. Cornmeal that is purchased as such, so he says, 
has removed a portion of the most fattening material, which 



is sold for a high price. He desires all that lies inside the 
kernel for his use and can obtain it by having it ground 
where he knows he will get the whole. 

The fattening process consumes on an average twenty 
days. Not every goose will be well fattened at the end of 
that time, but not more than one or two out of a hundred 
will fail to reach the desired degree of fatness. The geese 
are put into fattening pens of about 100 to 150 feet in length, 
and perhaps 25 feet in width, and about 150 of them in a 
pen. They are fed three times a day in summer and twice 
a day in winter on grain rations, consisting of about two- 
thirds ground corn and one-third whole corn, with an abun- 
dance of freshly ground beef scraps. When killed the in- 
side of the goose is a solid mass of fat and the exterior is 
handsomely overlaid with fatty tissue. Expert pickers are 
employed, and about 200 geese are slaughtered daily. This 
number, it will be seen, requires about 4,000 to be fattening 
at once in order to keep a supply ready each day. The kill- 
ing is done on fair days only, for on a wet, nasty day it is 



58 



DUCKS AND GEESE. 



Impossible to make the dressed geese look clean and invit- 
ing. 

The above tacts will show, to some extent, the Impor- 
tance of the experiments referred to. if it tan be demon- 
strated that any particular breed or cross will produce the 
heaviest and most saleable carcass for the least expense, all 
things considered, that breed or cross will be the one that 
practical men. men who are "in the business not for their 
health." but for the money there is in it, will adopt. Even 
a slight difference in favor of a breed or cross will make a 
large amount when it is multiplied by thousands, and that is 
what must be done to understand the effect which will be 
produced. 

Incidentally other facts of great value are continually 
being ascertained. It sometimes happens that these inci- 
dental facts, facts which an investigator at the start may 
regard as minor, prove even of greater value than the one 
or ones for which the investigation was started. 



By the way, il will not do, in this connection, to forget 
the Mongrel Goose. The name is unfortunate, for mongrel 
has a fixed meaning and this goose is, and ought to be 
called, a hybrid. It is the result of a cross between the Can- 
ada goose — the goose which the Standard makers, evidently 
forgetting that there are many species of wild geese, have 
called wild — and some one of the domesticated varieties. It 
is usual to employ a Canada gander with the tame geese. 
The resulting hybrid is sterile being the product of two 
species and externally bears a strong resemblance to its 
male parent, the Canada goose. It has, however, greater 
size. But it is the flesh beneath the feathers which makes it 
specially prized. This is considered much superior to that 
of any of our domesticated breeds and the geese are sought 
after by those who live to eat as well as eat to live. Quite 
a little business is being worked up in this so-called mongrel 
goose. 



BREEDING EMBDEN GEESE. 



Breeding Season and Best Age for Breeders— Mating— Feeding to Insure Fertile Eggs— Hatching With Hens- 
Food and Quarters for Young— Marketing. 



BY GEORGE IT. POLXARD, SOUTH ATTXEBORO. MASS. 




FEW generations ago the breeding and raising 
of geese was one of the commonest branches of 
poultry culture in this country. What causes 
have led to its comparative decay would make 
an interesting and attractive theme, but one 
which will not be attempted here. Neither shall we devote 
lengthy space to the origin and development of the goose 
family, tracing its growth from the remote past down 
through the dark ages, till the era of Roman civilization 
is reached when they compelled this noble bird to emerge 
from the clouds which enveloped him and to take his ap- 
pointed place in the domestic economy of men as a savior of 
a nation. For these most interesting suggestions of goose 
history we refer the reader to any good encyclopedia where 
the facts may be readily learned. 

We take up the gocse where we find him to-day — the 
wisest and most cunning, as well as the hardiest and most 
profitable member of the whole poultry world. In their 
purity the grower has practically to do with three breeds 
only, namely, the African, Toulouse and Embden. The 
other breeds stand in relation to these as do frescoes to the 
wall which sustains them. They are ornamental and pleas- 
ing to the eye, but add nothing of strength or intrinsic 
value. Of the three breeds, we have chosen the Embden as 
being the most valuable market bird and the most beautiful 
to the eye. No other breed can compare with the Embden 
in graceful shape and carriage, and the snowy purity of 
their plumage is unequalled by any other variety. While 
tastes differ as to the relative beauty of the live birds, there 
can be no question of the superiority in appearance of the 
dressed carcass of the Embden over that of either the Afri- 
can or Toulouse. When dressed as green geese, that is, 
from twelve to sixteen weeks old, the African is the poorest 
appearing of the three, showing as it does, traces of dark 
down and pinfeathers, giving the carcass an unsightly and 
unclean look which detracts from its value in high-class 
family markets. This is less of a failing when consumed in 
hotels and public houses, as the professional cook is less 
careful of the external appearances of the carcass than is the 



dainty, fastidious housewife, and the pin-feathers do not 
enter into his calculations. The Toulouse is better than the 
African on these grounds and is easier to pick. The feath- 
ers of the African have the proverbial chinch — and in th? 
hands of other than expert pickers are apt to rend both the 
skin of the bird and the temper of the picker. 

The Toulouse, while a better market bird than the Afri- 
can, shows a tendency to coarseness of flesh, and its great 
size, if allowed to reach its best market point, makes it 
undesirable for markets where the call is almost wholly (as 
in the east) for birds weighing from ten to twelve pounds 
each. At Christmas the larger birds sell readily, but at 
other seasons the demand is for lighter weights. 

The Embden, being a pure white bird, dress- 
IDEAL es well at all times, yielding a carcass as white 

MARKET as marble and free from any unsightly down or 
FOWL. pin-feathers. They will command from 2 to 4 

cents per pound more in any high-class family 
market on the strength of apearance alone. When we add 
to these qualities the fact that their size is the most desira- 
ble, dressing from nine to fourteen pounds at their best age, 
picking easily and clean and giving feathers worth nearly 
double those of the colored breeds, we have abundant reas- 
ons why, other things being equal, the Embdens should be 
the chosen breed. 

We know of no complete test of the relative value of the 
different breeds other than we have indicated. Probably 
the average breeds will continue to choose more from appre- 
ciation of color and style, than from any exact knowledge 
of the different values inherent in the breeds. Embden 
geese are of pure white plumage, (not the creamy white of 
the Pekin duck) with pinkish, or flesh colored legs and bill. 
Their eyes are a light blue and are very expressive. We are 
aware that some of the experts who made the recent 
Standard of Perfection decided that the Creator was wrong 
in his preferences, and that the Embdens should have orange 
legs and bills like the Pekin duck. In this case, as in some 
others, we prefer to be on the Lord's side and allow the 
flesh colored legs and bills to stand, leaving it for the ex- 



DUCKS AND GEESE. 



59 



perts to produce a pure-bred water-fowl having a pure white, 
not creamy-white plumage, white skin, light blue eyes and 
orange legs and bills. In our experience they do not grow 
that way.. The purer the breeding, the stronger the ten- 
dency to the pinkish colors, and where an Embden is found 
with even a clear yellow bill and legs we believe it can be 
traced back to some mixup with other blood. The common 
weight of Embden males is from thirteen to seventeen 
pounds when in good condition; females, eleven to fourteen 
pounds. These are not standard, but actual weights, and 
while often specimens may be found much heavier, they are 
exceptions and from a practical standpoint are not so val- 
uable. 

The breeding season varies with the section and climate. 
Here in New England it naturally lasts from about the mid- 



or two weeks will generally be long enough to separate 
them, when they may again be allowed to run together. 
Once thoroughly mated they sometimes continue for years 
without further trouble. The breeding geese need little shel- 
ter. Cold and storms do not seem to bother them much. 
Indeed, an open shed with a little straw on the floor is all 
they will generally use of their own volition, and that only 
in the severest weather. It is, however, a good plan to have 
a cheap shelter of some sort where they may be shut in from 
the roughest of the weather and the hard storms of winter. 
They should not be heavily fed on grain, as they lay on 
fat readily, and over-feeding results in weak or infertile 
eggs and general failure to hatch. Feed a variety of vege- 
tables, such as turnips, beets, cabbage, etc., and a light, 
bulky mash of two-thirds bran and one-third meal, with 




A VIEW ON THE DCCK RANCH OF G. 

die of February to the middle of May. The breeders are 
best at from two years old up to ssven or eight. Many claim 
no age limit to their value as breeding birds. They natur- 
ally breed the first year and sometimes with good results, 
but in common practice the older birds are found to lay bet- 
ter and more fertile eggs, and the germs being stronger the 
goslings are better able to break the shell and live. Breed- 
ing birds can be forced to lay in January and February by 
full feeding. This is a practice which weakens the vitality 
of the germs, and leads to ultimate failure. Many of the 
eggs come infertile and a large proportion of the young can 
not break from the shell, while such as do seldom or never 
attain the size and quality of birds from unforced and prop- 
erly fed breeding stock. 

Ganders may be mated with from one to four geese. We 
think as a rule two geese will be the best number. Where 
many are kept the birds should be separated fnto the de- 
sired matings just before the breeding season and shut away 
from the sight and company of the other birds. Ten days 



H. POLLARD, SOUTH ATTLEBORO, MASS. 

one-half of the whole mass cut clover, wet up with hot water 
in winter. In the laying season add ten per cent beef scraps. 
After grass comes in the spring they should have a large 
range, nothing being better for their purpose than an old 
wet pasture, abundant water and swimming pools being de- 
sirable breeding spots. The lot should be sufficiently fenced 
to keep them in place. An unfenced flock of geese on a farm 
where other young birds are kept puts the caretaker in a 
plight of troubles, besides which Job had a pleasureable 
existence. 

One prominent writer claims the Afri- 
HATCHING cans and Toulouse to be more prolific layers 
AND than the Embden. There is so much differ- 

BAISING. ence in the laying proclivities of the different 
families of the same breeds that we have not 
felt that there is any reliable data to prove the matter 
either way. Conclusions deduced from the performances of 
a few geese of each breed and the specimens of each breed 
from the same family, are of little real value in determining 



oo 



DUCKS AND GEESE. 



questions of this; kind. The same faulty methods are often 
used to determine the laying value of different breeds of 
hens, and the results are just as valueless. Certain it. is 
that some Kmbdens are very satisfactory layers of large 
white eu.cs. which they produce at very regular intervals in 
such places as they shall ehoose to set up their home build- 
ing. Where few breeders are kept the better way, all things 
considered, is to set the eggs under hens. In setting geese 
we have found the birds too cross and hard to manage to get 
the best results. The eggs may be successfully tested about 
the eighth day of incubation, the length of which varies 
from thirty to thirty-five days, and is generally about thirty- 
one days. Sometimes there is virtue in a little help for the 
gosling to free himself from the shell. As a rule, however, 
the better way is to let him fight his own battles. Then if 
he does get out the chances are very good for his reaching 
maturity. 

No other young in the whole tribe of domestic poultry is 
so up-to-date and helpful as a young gosling, and given a 
tender grass plat and a bit of warmth he goes serenely on 
his way. nipping a living and asking favors of no one. When 
few in number they do as well if left with the mother hen, 
enclosing her for the first week, so she can not roam too 
much, and after that time letting them form a roving, happy 
family of wilful, pushing little peepers. Their food needs 
no frills and no fussing. From twenty-four hours after 
hatching they may have a mash of two-thirds bran and one- 
third meal, three times daily, all they will eat, adding a 
small proportion of beef scraps after the third day and in- 
creasing to ten per cent at two weeks old. They can and 
will live on grass alone, but will not grow so quickly nor so 
large. Fresh water should be within reach at all times. 
They grow as by magic and the old hen soon finds herself 
the dwarf of the family. They may be very successfully and 
easily raised in brooders, as they need little heat and that 
only for a short time. Twenty to twenty-five are enough to 
be together until some weeks old, when they may be kept in 
large flocks if care is given in feeding so all may have 
enough. They may be raised without the grass run and 



with little green food, but it is a most unnatural way, and 
the cost per pound for raising is considerably higher. 

Neither young nor old are troubled with lice or vermin 
of any kind, and sickness is almost unknown. They need 
and must have plenty of shade, and the very young must be 
protected from very heavy showers and rains. In the olden 
days here in New England, as in foreign countries, the old 
birds were picked alive several times each season for the 
feathers which were in strong demand for beds and cush- 
ions. It was a most cruel practice and in the civilized parts 
of this country, at least; has become a thing of the past. 
The "live geese" feathers of the present day are mostly sup- 
plied by the ducks from the large market ranches. Not 
knowing the difference, the buyer is equally happy, while 
the poor goose is saved many a cruel pain. 

The goslings should reach market proportions at from 
twelve to sixteen weeks old. Previous to the day of killing 
they should have had from ten to two weeks of heavy feed- 
ing. Coax them to eat every possible quantity, three-fourths 
meal and one-fourth bran, and fifteen per cent in bulk of the 
best beef scraps, with an occasional feed of whole corn. If 
to be sold alive the weight counts, but the fattening will 
have to be done over, as a change of quarters worries the 
birds, quickly removing the fat and compelling the second 
fattening, which is always more difficult than the first. 
They are killed by bleeding in the roof of the mouth and a 
blow on the head, and are picked substantially the same as 
a duckling. About half the neck next to the head, also the 
wings above the first joint, are left unpicked, though the 
long flight feathers are pulled from the wing. They are 
marketed with heads on and undrawn, except in mid-win- 
ter, when many of the western geese are headed, while some 
are drawn and some are not. When dry picked in summer 
they should be cooled in cold water and much care taken 
that all the animal heat is expelled before packing for mar- 
ket. In winter a douse in cold water helps the looks and 
adds to the style of the carcass, but they should be thor- 
oughly dried before packing. 

GEORGE H. POLLARD. 



EMBDEN GEESE. 



A Great Improvement Over the Common Gray Goose. 



BY MRS. W. N. MARSHA!,!,, LISBON, MO. 




HERE has been greater improvement in the 
goose family than in all the fowl kingdom. 
Perhaps there was more room for this improve 
ment, from the commonest grey goose to the 
standard-bred Embden. There is no fowl more 
dreaded or detested by the farmer than the old-fashioned 
goose, and it is hard to overcome this feeling, for the very 
word "goose" carries with it an association of bad pastures, 
bad water and the ceaseless clatter so annoying to the tired 
farmer. If the Embden could have appeared before the 
farmer without the surname "geese," they would no doubt 
have at once become a bird of great popularity, but on ac- 
count of their being a part of that dreaded family, many of 
their virtues have been overlooked. Their name is like a 
blot on a family record! It follows them through genera- 
tions, no matter how much the later generations have im- 
proved. 

The Embden goose is certainly a bird of more than 
average grace and profit. It teaches a lesson of evolution, 
the survival of the fittest. They are pure white, both the 



goose and the gander, and like all standard-bred fowls, show 
their good breeding in their appearance. They are very 
much like the swan, and in the goose family are next in 
size to the Toulouse, their average weight being from twelve 
to twenty pounds. The feathers of the Embden goose are 
very fine, being more than one-half down, and make a val- 
uable source of income. They average a half pound of feath- 
ers every six weeks, while a common goose does not produce 
more than a fifth of a pound during the same time. 

If properly treated the Embden goose is a gentle fowl. 
Several years ago I purchased a pair of standard-bred Emb- 
den geese at $10, which was then considered an enormous 
price. There were some in the family who thought our 
finances were going to ruin at this rate, but the first thing 
I did was to make pillows of the purest down, which luxury 
very soon came to be appreciated by the household. My 
flock of fifty geese is now an object of beauty and profit. I 
only wish the Embden goose were better known and I am 
sure it would be better appreciated. 

MRS. W. N. MARSHALL. 



EXPERIMENTS WITH GEESE. 



Mongrels— Cross-breds— Thoroughbreds — Experiments Conducted by the Rhode Island Experiment Station 
Afford Valuable Information Upon the Breeding, Laying, Fattening and Marketing of Geese. 




HE production of geese for market is one of 
the most important branches of the poultry 
industry, and the outcome of the experiments 
described below will be useful in determining 
the comparative value of different breeds in 
the flock bred at the Experiment Station: 
"The Canada goose, mated with the domestic goose, pro- 
duces goslings commonly 
called mongrels, and some- 
times termed 'mules," be- 
cause of the fact that they 
are sterile. It is occasion- 
ally true that a mongrel 
goose when kept for two or 
more years will lay a few 
eggs, but we have no 
knowledge that goslings 
have ever been hatched 
from eggs laid by a mon- 
grel goose. The progeny of 
the cross mating is usually 
sold the same season it is 
produced, and because of 
its delicacy, brings a much 
higher price in the market 
than other domestic water- 
fowl. As the Canada fe- 
males lay but few eggs, it 
it is not customary to raise 
mongrels from them. They 
are more often used for 
breeding pure Canada 
geese. The mongrel is gen- 
erally the product of the 
Canada gander mated with 
some dark colored domes- 
tic goose, usually an Afri- 
can or Toulouse. The gan- 
der will mate equally well 
with a white or light col- 
ored goose, but the prog- 
eny would be very liable to 
be marked with more or 
less light colored feathers, 
which might cause doubt 
upon the part of the dealer as to the genuineness of the 
breeding, and thus injure the sale when the bird came to be 
marketed. The gander has usually to be kept until two or 
three years old before he will mate, and probably for this 
reason the ganders bring a comparatively high price, good 
breeding birds ranging from ten to fifty dollars or more 
each. When a gander has reached the proper age for mat- 
ing, a good sized, well-bred African or Toulouse goose is 
usually selected for his mate. A goose two or three years 
old, which has already proven to be a satisfactory egg pro- 
ducer and good mother, is preferred, and the two should be 
confined together in some roomy yard provided with water 
and grass. It is better to get them mated during the autumn 
months, and to confine them in the field or yard which is to 
be their future home." 

Several experiments were made in the 
production of cross-breds. It should be 
understood that cross-breds are the result 
of mating two thoroughbreds of different 
breeds. If the crossing is continued in 
subsequent years, by mating cross-bred to cross-bred, the re- 
sults will be unsatisfactory and the stock will dwindle in 
size. Breeders should be careful to distinguish between 



cross-breds and what are ordinarily termed mongrels. Good 
results are obtained from the first cross of thoroughbred 
stock, but every subsequent cross must also be made with 
thoroughbreds to secure satisfactory results. 

The geese used in producing the following crosses were 
thoroughbreds. 

Hatches were made on April 2, April 29 and May 28. 
The growth of goslings of the second hatch is described in 




BROWN AND WHITE CHINA AND CANADA WILD GEESE ON THE FARM OF CHARLES M'CLAVE, NEW ICH CK, OHIO. 



the following table, which covers both cross-breds and thor- 
oughbreds : 

SHOWING WEIGHTS OF GOSLINGS HATCHED APRIL 29th, 1897.— SECOND HATCH. 



PRODUCTION 

OF 

CROSS-BREDS. 





weighed june 
5, 37 days old. 


WEIGHED JUNE 
25, 57 DAYS OLD. 


WEIGHED JULY 
10, 72 DAYS OLD. 


Mating. 


ISi 

ho 


> O 

«J ft 


ui 

5 

A o 

to 


u ~ 

> o 

< ft 


d~ 
A o 

bo 


&3 

> o 

<< ft 


Embden — African 

Ernbden — Brown China. 

Erabden — Toulouse 

Toulouse — Embden 

Brown China — Embden. 
African — White China.. 
White China — Embden. 
Brown China — Toulouse 

African — African 

Toulouse — Toulouse ._. . . 

Toulouse — White China. 


6 
7 
1 
2 
4 
1 
3 
1 
4 
2 
9 
6 
1 


3.24 
3.46 
4.13 
3.22 
3. S3 
3.38 
4.04 
3.31 
3.09 
4.00 
3.41 
3.32 
3.44 


6 
7 
1 
2 
3 
1 
3 
1 
4 
2 
8 
6 
1 


7.11 
7.03 
7.88 
7.40 
7.75 
6.88 
7.43 
6.88 
6.90 
8.94 
6.86 
7.24 
7.63 


6 
7 
1 
2 
3 
1 
3 
1 
4 
2 
8 
6 
1 


9.03 

8.87 

9.31 

10.03 

10.16 

8.44 

8.52 

8.25 

8.98 

11.40 

8.66 

9.38 

9.69 



Taking the average of growths of goslings hatched upon 
the three dates mentioned above, "The pure bred Africans 



6a 



DUCKS AND GEESE. 



reached the greatest average weight Bve times, hold third 
place onco. ami made the greatest daily gain four times. 
Pure bred Toulouse hold the first plaoe three times, and 
made the greatest daily gain once. The Embden-Toulonse 
cross, pen ;!. Were the heaviest birds once, second heaviest 
once, and made the greatest daily gain once. The pure bred 
Bmbdens did not once reach the tirst place, but ranked sec- 
ond Bve times, and third once. The Toulouse-Embden cross, 
pen T. ranked second and third, once each, and twice made 
the greatest daily gain. The African-Embden cross, pen 8, 




COMPARATIVE 
LAYING 
QUALITIES 
OF GEESE. 



AFRICAN GEESE. 

ranked second once, and third once." * * * "The lowest 
average weights were recorded for the Brown China-Tou- 
louse twice, and the following matings once each: African- 
White China, White China-Brown China, pure Toulouse, 
and White China-Embden." * * * 

"It will be seen that the pure bred birds, 
of which, excepting Africans, there were very 
few specimens in 1896, have this season made 
an excellent showing as compared with the 
crosses. A slightly greater average weight was 
reached by the Africans, in each of the second 
and third periods of growth in 1897, than was 
attained by the progeny of any mating in 1896 
during a similar period." 

In the test of laying 
qualities for the years 1896 
and 1897 the results "give 
the first place for egg pro- 
duction, taking the re- 
sults of the two years to- 
gether, to the White Chinas, with an average 
of 31.9 eggs; then Brown Chinas, 31.6 eggs; 
Toulouse, 26.0 eggs; Embdens, 18.6 eggs, and 
Africans, 10.5 eggs. The largest individual 
egg yields in 1897 were as follows: One White 
China goose, in pen 20, laid 40 eggs; a Brown 
China goose, in pen 2, laid 35 eggs; two Tou- 
louse females, in pen 3, averaged 31 eggs each; 
an African, in pen 15, laid 30 eggs, and four 
Embden females, in pens 6 and 19, averaged 23 
eggs each. A careful weeding out of poor lay- 
ers for a series of years would make a mater- 
ial change in the average egg production of 
the flock." 

The average weights of eggs laid during 
1896 and 1897 were as follows: 

"Africans laid the largest eggs, averaging practically 6.7 
ounces each. Embdens rank next in order, averaging 6.567 
ounces each. The eggs of Toulouse geese averaged 6.3 ounces 
each; those from White Chinas 5.522 ounces, and those from 
Brown Chinas were smallest in size, averaging but 5.445 
ounce* each. These averages are the result of weighing 
from 155 to 250 eggs in each instance, and fairly represent 



the difference in size in the eggs from the different breeds. 
Eggs from African geese would average to weigh 5.025 
pounds per dozen, which is 3.1 times the average weight of 
Rhode Island Red and Plymouth Rock hens' eggs, as deter- 
mined by weighing ten dozens selected for hatching. (Aver- 
age weight 1.62 pounds. In 1897 only the cross-breds were 
COMPARATIVE fattened. A comparison of them fol- 

WEIGHTS AFTER lows: "The goslings shipped August 
FATTENING. 11 brought 15 cents per pound, al- 

though had the whole lot corresponded with 
the poorer grades the price would have been 
less. There was some criticism on account of 
pin-feathers, which were especially injurious 
to the appearance of the dark-feathered birds, 
and which could only be removed by using a 
sharp knife, and picking them out individu- 
ally. The influence of Embden blood in the 
crosses, as illustrated by the production of 
white or pied birds with yellow bills, is a 
point of value to the practical breeder, as such 
birds are more easily dressed and sell better 
in the market. 

"The Embden-African, Embden-Brown 
China, and Toulouse-Embden crosses were 
considered about equal in quality, and classed 
as the best goslings. 

"The third hatch, dressed the 6th and 7th of 
September, sold for 14 cents per pound, and 
was commended as the best looking lot sent, 
taking all the crosses together. Especial 
pains were taken by the pickers to remove all 
pin-feathers. The Embden- White China cross 
received the highest commendation for both 
form and appearance, and the Embden-Afri- 
can cross was the next choice. The African- 
White China cross was selected as third in 
point of quality and appearance. In this hatch 
this cross was all white birds with yellow 
bills, while in the second hatch this same 
cross was all colored like the pure African or 
Brown-China geese, and the three goslings in the shipment 
were considered 'especially rough' in appearance. This 
serves to show the advantage that white feathers and yellow 
bills have over dark feathers and black bills." * * * 

"The heaviest goslings were the Toulouse-Embden 




WHITE CHINA GEESE. 

cross, pen 7, in the second hatch, which averaged 13.15 
pounds dressed weight. The same cross in the third hatch 
averaged 11.16 pounds. The African-Embden cross, in the 
second hatch, averaged 11.53 pounds dressed, which was next 
to the heaviest average. The gains during the fattening 
period were much less than those secured in 1896. The 
greatest average daily gain was 1.96 ounces, for pen 4, White 



DUCKS AND GEESE. 



63 



China-Brown China cross, and Toulouse-Em bden, pen 7, was 
only a little less, 1.92 ounces per day. In 1896 the Embden- 
African cross gained 2.48 ounces per day, and the Embden- 
Toulouse and African-Toulouse crosses both exceeded 2 
ounces gain per day." * * * 

"Messrs. Knapp & Van 

Nostrand, Nos. 241 and 243 

Washington Street, New 

York, kindly furnished the 

following quotation of 
prices paid for Rhode Island geese during the 
season of 1897: 

The first lot of green geese was received 
May 20, and the price paid was 25 cents 
per pound 

Prices change as follows 



use through the winter at that figure. The supply of these 
is about exhausted at the present time, and little stock ar- 
riving now except ordinary western geese, which range from 
8 to 11 cents per pound, according to quality, the majority 
being rather poor stock. The better class of hotels running 



MARKET 
QUOTATIONS 
IN" 1897. 



June 4, paid. 
June 9, paid 
June 12, paid. 
June 16, paid. 



.24 cents per pound 
.22 cents per pound 
.21 cents per pound 
.20 cents per pound 
cents per pound 
cents per pound 
cents per pound 
cents per pound 



June 22-29, paid 18 

July 9-14, paid ...16 

July 16 to Aug.24, paid. 15 
Aug. 31 to Oct. 22, paid. 14 

Fancy stock to freeze: 
Oct. 23 to Dec. 3, paid.. 14^ cents per pound 

Messrs. W. H. Rudd, Son & Co., No. 40 
North Street, Boston, Mass., under date of 
February 16, 189S, say: "Green geese began 
to arrive last season the early part of June, 
and we paid 25 cents per pound for the first 
lots. Later shipments, the latter part of June, 
were 20 cents, and in July the prices eased off 
to 16 cents, ranging from 13 to 15 cents the 
balance of the season, according to quality of stock. We 
paid 14 cents for Canadian geese, fattened in Rhode Island, 
during the fall months. We froze up quite a large stock for 




BROWN CHINA GEESE. 



upon the European plan take geese from the bill of fare 
after this time, and do not put them on again until the mid- 
dle of June." 



GEESE AND DUCKS FOR MARKET. 



Suitable Breeds 



Manner of Killing, Dressing and Packing for the Chicago Market 

Demand- Prices Obtainable. 



Large Fat Geese Always in 



BY H. P. SPRAGUE, PRESIDENT SPRAGUE COMMISSION COMPANY, CHICAGO. 




HE breeding and growing of geese and ducks 
.for market purposes can undoubtedly be 
made profitable if conducted in a practical 
manner. It is not necessary to have a large 
farm and running water or even a lake for 
geese and ducks to swim in, as they will do 
well if they have plenty of water to drink, which can be 
given them from a well, but they should have it before them 
all the time. 

Geese, as a rule, do not require much grain, as they will 
feed almost entirely on pasture, while ducks should have 
plenty of food in addition to grass. There is no excuse for 
anyone raising small ducks or geese, as it costs no more to 
raise large birds than small ones. The leading varieties of 
geese for marketing are the Toulouse, Embden and African. 
For general purposes the Toulouse, in my opinion, leads all 
other varieties. The Embden are about the same size as the 
Toulouse, but are poorer layers. Young Toulouse geese at 
six months weigh on an average 12 to 15 pounds each, while 
common geese with the same care and feed weigh 5 to 6 
pounds each. 

The larger breeds of ducks are also best for the market; 
either Pekins, Aylesburys, or Rouens. The White ducks 
are much the best, as they command better prices and 
look better after they are dressed; their feathers, too, are 
worth more than colored. To obtain the best results, hatch- 
ing should be done by incubators or common hens, and the 
young ducks and goslings should be taken care of in brood- 



ers or by hens. After goslings are eight weeks old they may 
safely be turned into the fields with the old geese and should 
have free access to plenty of fresh green grass. Very little 
other food is required. Young goslings are very rapid grow- 
ers and at eight weeks will be over half grown if properly 
taken care of. Young ducks also grow very fast. Pekin 
ducks if properly taken care of will weigh 4 to 6 pounds each 
at ten weeks of age. If they are raised for market purposes 
they will bring as much when they are ten to twelve weeks 
old as at any other time. Considerable revenue may be ob- 
tained from feathers by picking the maturer specimens four 
or five times during the spring and summer months, and the 
goslings during the latter part of August and in October, 
providing they are not being fattened for market. Goslings, 
as well as ducks, sell readily when young, as there is always 
a good demand for large young goslings during the spring 
and summer months. 

Ducks and geese should be killed by bleeding in the 
mouth or opening the veins of the neck. Hang by the feet 
until properly bled. Never pick just before killing in order 
to save the feathers. Never pick just before killing in order 
they are killed, before they get cold, in other words, while 
they are bleeding, as at that time they come out very easily, 
but if they are picked before they are killed it leaves the 
skin so inflamed that the stock will not bring a good price. 
After the feathers which are to be saved are taken off, the 
geese and ducks should be scalded in water as near the boil- 
ing point as possible without boiling. 



m 






PICKS AND GEKSE. 



Pick the legs dry before scalding; hold the fowl by the 
head and logs and Immerse; then Lift up and down three 
times; if the head is immersed it turns the color of the comb 
and gives tin eyes a shrunken appearance, which loads buy- 
to think the fowl has boon sick. The feathers and pin- 
feathers should be removed immediately, very cleanly and 
without breaking the skin. If the feathers do not come off 
lily after the birds are scalded, wrap the bodies in blank- 
s for the purpose of steaming them, but they must not be 
left in this condition long enough to cook the flesh. Another 
good way to remove the down is to rub the feathers with 
powdered rosin before the bird is scalded, and then the down 
comes off with the rosin, which makes a very good way of 
dressing ducks and geese, especially geese. Do not pick the 
feathers off the head, and it is well to leave them on the 
nook, dose to the head, for a space of two or three inches. 
The feet should not be skinned, nor the bodies singed for 
the purpose of removing the down or hair, as the heat from 
the flame will cause them to look oily and bad. After they 
are picked clean they should be held in scalding water about 
ten seconds for the purpose of plumping them, and then 
rinsed in clean cold water. 

The process of plumping and cooling is the same as with 
turkeys and chickens. There is no kind of poultry harder to 
sell in this market at satisfactory prices than poor, slovenly 
dressed geese and ducks, and those who send in such must 
not be disappointed at low prices. No poultry of any kind 
sent to this market should be drawn. 

Pack in boxes or barrels, boxes holding 100 or 200 
pounds are preferable, and pack snugly; straighten out the 
body and legs so that they will not arrive very much bent 
and twisted out of shape; fill the package as full as possible, 
to prevent shuffling about on the way. Mark kind and 
weight and shipping directions neatly and plainly on the 
cover. Barrels answer better for chickens and ducks than 
for turkeys and geese. When convenient, avoid putting 
more than one kind in a package. Endeavor to market all 
old and heavy cocks before January 1, as after the .holidays 
the demand is for small, round, fat hen turkeys only, old 
toms being sold at a discount, to canners. 

The best time to sell ducks and geese is when they are 
young if they are raised early. Most of the live geese are 
marketed during September, October and November. There 
is a good market for live ducks all summer or, in fact, the 



year around, but after the weather has turned cold it is bet- 
tor to ship both ducks and geese dressed. The larger they 
are the better prices they will bring per pound. While the 
market sometimes gets over stocked on ducks, it never has 
and never will be overstocked on large fat geese at anytime 
of the year, as we have a Jewish trade that is always looking 
for large fat geese and as a rule they are always scarce. The 
duck market has been much higher for the last six or eight 
months than it was a year ago at the same time and there is 
no reason why there will not be a good market the coming 
season. We want to impress on the minds of breeders that 
they must raise large geese. Do not forget that it costs no 
more to raise large geese than small ones and when they 
come to the market they will bring from two to three times 
as much either by the pound or by the dozen. Live geese 
sell by the dozen, dressed geese, and alive and dressed' ducks 
sell by the pound. For the last few months live ducks have 
been selling for about 10c per pound; dressed ducks, 11 to 
ll%c per pound, while geese have been selling at from $6 to 
$18 per dozen, alive, according to size, and from 8 to lie per 
pound dressed. Remember, the larger the geese the more 
they will bring per pound. P. H. SPRAGUE. 

CHICAGO AND PHILADELPHIA MARKETS. 

As reported monthly in the Reliable Poultry Journal by 
Messrs. P. H. Sprague, Chicago, and Philip Quigley, Phila- 
delphia: 



DRESSED. 


ALIVE. 




DUCKS. 


GEESE. 


DOCKS. 


GKESE. 


1899. 


Chicago. 


Phila- 
delphia 


Chi- 
cago. 


Chicago. 


Philadel- 
phia. 


Chicago. 


Phila- 
delphia 


Feb 


8c. to 9c. 

8<Ato9'A 


10c. 


8c to 9c 
8A-9y 2 


VAc to 8c 

9c 

9 to 10 

8 to 9 




$4-56 doz. 




March. .. 


lie 


53-56 doz. 
53-56 doz 
$3-f6 doz. 


9c 






f 
June. .. { 

I 


(old) 

8 to 9 

(young) 

10 to 14 

cold 
VA to 8 
(young) 
10 to 11 


1 12- 13 

9 
10-11 


















July ■■■< 
















f (old) 
J VA 
1 young 

{ 8'A 
8 to 8'A 

8 to %A 
ItoVA 

9 to 10 
9 to 10 




55-J7 doz. 

$5-$7doz. 
$6- $9 doz. 
$4-$8 doz. 

J6-$9 doz. 




Sept 








10 to 11 














Dec 

1900 
Feb 


7 to 9 

10 to 11 
10 to 11 


9 to 10 

10 to 13 


7 to 9 

8 to 10 


9 to 10 


9 to io 


March.... 


12c 


10 to 11 

















^2k 



pi: 



?* 






^rti 









/""*.; 









•*»., 



'«I4, 






SSj ** 



, 6 ^ 



-52*5, 






uff 



P<3, 



«*»„ 



-& 



?*«/<. 



l**a 



xs 



c «* ( 



«t 



s> 









fH-ft, 



'fe 



t^Buff 



2S& 



St. S. $. Poultry SSooks 



SUCCESS WITH POULTRY. 



book published 

Reliable Poultry Journal, 

to the poultry business 



Is a book of ninety- six pages, 9x12 inches in size, that contains, we 

fully believe, MORS and BETTER practical, reliable information 

on the general subject of POULTRY FOR PROFIT than any other 

Gives the cream of established facts. Written and compiled by the editor of the 



who has given seven years of careful study 



Price $1.00 



*Ht 



ARTIFICIAL INCUBATING AND BROODING. 



It is the greatest because it is the most up-to-date, 
the most practical, the best illustrated, and iscon- 
"■^^^^^^^^^^^^^^^^^^^"■™™""""^^^^^ — tributed to by the most expert authorities in the 
world. This book contains 140 pages, 12x9 inches in size, with over 100 illustrations, among the num- 
ber being Eight Fcll-Pagk Copyrighted Designs of modern brooder houses, laying houses, incu- 
bator cellars. It contains full and complete instructions on the use and and abuse of incubators. 
It tells how to start right in hatching and raising chickens by artificial means. Price 5 Oc 



BARRED, WHITE AND BUFF PLYMOUTH ROCKS. 



"">li 






J* 



This book was issued from the presses in 
April, 1899. It consists of 80 pages, 9x12 
inches in size, and a handsome cover. It 
contains an elegant color plate of a pair of Barred Plymouth Rocks, shown in their natural colors, 
reproduced from an oil painting made by the world's greatest poultry artist, Franklane I,. Sewell. 
Among the contributors of original and copyrighted articles treating on the Barred Rocks are the follow- 
ing: A. C. Hawkins, E. B. Thompson, Bradley Bros., Win. tilery Bright, C. H. Latham, F. W. Richardson, 
Theo. Hewes, F. W. Hitchcock, W. S. Russell, C. A. Emry, S. S. Noble, and others. 0_j_— tZf\*± 
Every line in the book written by a well-known breeder rrlwC OUC. 

PFI IARI F Pfllll TRY RFMFfllF^ Consists of sixty-four pages, 5x6 inches in size, points out the causes, describes 
nLLIHuLu rUULlnl nLIWLUI'.O. the symptoms and gives tried remedies for roup, colds, cholera, canker, indi- 
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dollars PIC© tOC. 



THE BANTAM FOWL. 



This book has just been issued and is 
the first complete and fully illus- 
"""■■ ^^"■^■"■mi^— ^™ trated Bantam book ever published 
in this country. The editor, T. F. McGrew, judge and breeder, 
of New York City, has spent many months of time collecting 
and writing the matter for it, and over sixty original copy- 
righted illustrations have been made expressly for this book. 
Any person who is interested in Bantams, either as pets or 
for profit will want a copy of "The Ban- 
tam Fowl." 



Price 50c. 



POULTRY HOUSES AND FIXTURES. %%£&«£%& 

^ ^— ^m^^-^— — ■■- inches, and contains 
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ings for extensive poultry farms rrlCC 40C. 

THE WYANDOTTES. s,lver » Golden, White and Buff. 

— — .^— ^— Now in preparation, will consist of from 
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Detailed instructions for Breeding, Rearing and Feeding are 
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DUCKS AND GEESE. 



FCCC Allfl CCC CAQIfC Is made up of contributions by 
LOOP MRU COO rAnlHO. m0 st experienced and successful 
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The price of "Success With Poultry" is one dollar. Any person sending $1 to this office will receive 
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at half price. If taken alone, the price of "Success With Poultry" is invariably $1. 

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any address in United States or Canada. Address all orders to 

RELIABLE POULTRY JOURNAL PUB. CO., 

QUINCY, ILLINOIS. 



To Poultrymen 
Everywhere: 



WE CLAIM THAT THE 



Reliable 
Poultry Journal 



Consisting of sixty-four to one hundred and sixty- 
four pages, issued monthly and finely illustrated, 
is one of the very best poultry papers published 
in this country. No matter what branch of the 
poultry business you are engaged in, It will interest 
you and help you. Do not take our word for it, 
but drop us a postal card, asking for sample copy. 
This sample will speak for iiSs 



Reliable Poultry Journal, 

QUINCY, ILL. 



I 



